Pompadour Pudding

Name: Pompadour Pudding
Ingredients: 2}4c. milk (scalded).; TMn shavings orange rind.; 5 tb. cornstarch.; ^2 c. sugar.; i^T. salt.; }/2 c. cold milk.; 2 yolks of eggs.; 1 T. vanilla.

From Canadian cook book, 1924

Presented as published in 1924. 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

1113Calories

33 gProtein

173 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1113 kcal

Protein33 g

Carbohydrates173 g

Fiber1 g

Sugars132 g

Total Fat29 g

Saturated Fat14 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol445 mg

Sodium1547 mg

Potassium1089 mg

Calcium819 mg

Iron2.1 mg

Magnesium89 mg

Phosphorus821 mg

Zinc3.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7.8 mcg

Vitamin C8.2 mg

Vitamin A356 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B124.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.8 mg

Folate49 mcg

Choline403 mg

Caffeine0 mg

Water628 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 80. The excerpt below is the record exactly as published.

POMPADOUR PUDDING 2T. f.g. 1 tb. 1 T. 4 drops 2}4c. milk (scalded). TMn shavings orange rind. 5 tb. cornstarch. ^2 c. sugar. i^T. salt. }/2 c. cold milk. 2 yolks of eggs. 1 T. vanilla.

Cook this with the app: pantry check, scaling, and the assistant.