vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Queen Mab Pudding
From How we cook in Tennessee .., 1906
Serves 4
Serve with cherries and whipped cream.
Presented as published in 1906. 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
690Calories
15 gProtein
44 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein15 g
Carbohydrates44 g
Fiber0 g
Sugars40 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol321 mg
Sodium149 mg
Potassium368 mg
Calcium253 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus290 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline170 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 105. The excerpt below is the record exactly as published.
Queen Mab Pudding. — Cover half a box of gelatine with half a cupful of cold water and let stand for half an hour. Whip one pint of cream to a stiff froth. Put a pint of milk into a double boiler; when hot add the gelatine. Beat the yolks of four eggs and two-thirds of a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.