Polka Pudding
From Catherine Owen's new cook book .., 1885
Serve with polka sauce.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1501Calories
75 gProtein
98 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories1501 kcal
Protein75 g
Carbohydrates98 g
Fiber11 g
Sugars51 g
Total Fat93 g
Saturated Fat28 g
Monounsaturated Fat41 g
Polyunsaturated Fat15 g
Omega-30.2 g
Cholesterol861 mg
Sodium659 mg
Potassium2363 mg
Calcium1541 mg
Iron6.8 mg
Magnesium371 mg
Phosphorus1794 mg
Zinc9.3 mg
Copper1.1 mg
Manganese1.9 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E24 mg
Vitamin K0.6 mcg
Vitamin B61.1 mg
Vitamin B127 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)3.2 mg
Niacin (B3)4.3 mg
Folate131 mcg
Choline806 mg
Caffeine0 mg
Water1047 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 104. The excerpt below is the record exactly as published.
one quart of milk ; mix four tablespoonfuls of cornstarch with a little cold milk, and pour the boiling milk on to it, stirring all the time ; let it thicken over the fire ; then add two tablespoonfuls of rose or orange- flower water (/ find this rather too much, begin with one, then taste). Stir in, either three tablespoonfuls of rich cream or three ounces of butter ; blanch one ounce of bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.