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Queen of Puddings
From The Institute cook book, 1913
Serves 4
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
649Calories
22 gProtein
107 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein22 g
Carbohydrates107 g
Fiber3.2 g
Sugars69 g
Total Fat17 g
Saturated Fat6.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol218 mg
Sodium562 mg
Potassium581 mg
Calcium435 mg
Iron3.7 mg
Magnesium61 mg
Phosphorus440 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C14 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate85 mcg
Choline200 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 83. The excerpt below is the record exactly as published.
QUEEN OF PUDDINGS 1 quart milk 4 eggs 1 pint bread crumbs Juice and rind of 1 lemon 1 cup sugar 1 teaspoon butter Marmalade or preserves
Cook this with the app: pantry check, scaling, and the assistant.