Quaking Pudding
From The home science cook book, 1902
Crumbs of stale cake can be arranged in a mold and cream poured over.
Presented as published in 1902. 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
629Calories
29 gProtein
73 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein29 g
Carbohydrates73 g
Fiber0 g
Sugars74 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium870 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.
Quaking Pudding. Make a soft custard with one pint of milk, the yolks of two or three eggs, and one-fourth cup of sugar, or one cup of custard and one cup of scalded cream may be combined. When taken from the fire dissolve in it one-fourth box of gelatin
Cook this with the app: pantry check, scaling, and the assistant.