Pudding
From Southern Recipes, 1913
Serve with cream or cold milk sweetened and flavored.
Presented as published in 1913. 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
1396Calories
70 gProtein
144 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1396 kcal
Protein70 g
Carbohydrates144 g
Fiber0.2 g
Sugars123 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1233 mg
Sodium799 mg
Potassium1878 mg
Calcium1368 mg
Iron5.4 mg
Magnesium153 mg
Phosphorus1582 mg
Zinc8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A792 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.2 mg
Folate141 mcg
Choline1056 mg
Caffeine0 mg
Water1089 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 11. The excerpt below is the record exactly as published.
PUDDING One cupful of fruit juice, one and a quarter ounces of gelatine, the whites of two eggs. Dissolve gelatine in a little water (about three- fourths of a cup) , add the juice and let it cool. Whip the whites of the eggs to a 47 48 SOUTHERN RECIPES stiff frothi add them to the rest and whip to- gether. Put into a mold and set at once on ice. Serve with whipped cream or a custard. SNOW PUDDING The juice of three lemons, one cup of sugar, whites of three eggs, one-half package of gelatine. Let the gelatine stand half an hour in a pint of cold water, then pour that off and add a pint of boiling water. Beat the eggs and sugar well, then add the lemon juice and gelatine and beat until it looks like snow. PUDDING Yolks of six eggs, beaten with six table- spoonfuls of sugar; boil one quart of milk, and add three tablespoonfuls of com starch
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