Pouding Froid aux Cerises

Name: Pouding Froid aux Cerises
Ingredients: one quart of new milk; one ounce of castor sugar; the yolks of eight eggs; twelve leaves of French gelatine; one quart of whipped cream; the whites of six eggs

From A second Dudley book of cookery and other recipes, 1914

Top with cherry jelly and serve with fresh cherries.

Presented as published in 1914. 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

3558Calories

128 gProtein

150 gCarbs

275 gFat

Full nutrition (34 nutrients)

Calories3558 kcal

Protein128 g

Carbohydrates150 g

Fiber0 g

Sugars106 g

Total Fat275 g

Saturated Fat151 g

Monounsaturated Fat86 g

Polyunsaturated Fat21 g

Omega-30.3 g

Cholesterol3316 mg

Sodium1093 mg

Potassium2346 mg

Calcium1345 mg

Iron13 mg

Magnesium190 mg

Phosphorus2225 mg

Zinc13 mg

Copper0.9 mg

Manganese0.2 mg

Vitamin D18 mcg

Vitamin C0 mg

Vitamin A2881 mcg

Vitamin E13 mg

Vitamin K20 mcg

Vitamin B61.6 mg

Vitamin B128.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)3.8 mg

Niacin (B3)1.2 mg

Folate361 mcg

Choline2220 mg

Caffeine0 mg

Water1109 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 83. The excerpt below is the record exactly as published.

POUDING FROID AUX CERISES TAKE one quart of new milk, one ounce of castor sugar, the yolks of eight eggs, twelve leaves of French gelatine, one quart of whipped cream and the whites of six eggs

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