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Queen Pudding

Name: Queen Pudding
Yield: 24 servings
Ingredients: 4 cups bread crumbs; 4 cups milk; 0.5 cup butter, melted; 0.5 cup sugar; 4 yolks eggs; 1 cup fruit jelly; 4 whites; 0.5 cup sugar for the frosting

From Cooking for profit, 1886

Serves 24

Costs about 35 cents, enough for thirty people.

Presented as published in 1886. 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

197Calories

6 gProtein

33 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories197 kcal

Protein6 g

Carbohydrates33 g

Fiber1 g

Sugars18 g

Total Fat8.3 g

Saturated Fat1 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol15 mg

Sodium152 mg

Potassium107 mg

Calcium86 mg

Iron0.9 mg

Magnesium13 mg

Phosphorus74 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C1.2 mg

Vitamin A13 mcg

Vitamin E0.5 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate21 mcg

Choline11 mg

Caffeine0 mg

Water53 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 252. The excerpt below is the record exactly as published.

Queen Pudding. This is known by half a dozen different names — it looks well and is a favorite kind. It is a bread custard with jelly spread over the top after baking and meringue (frosting) upon that like a lemon I pie, I pressed-in quart bread crumbs — 4 cups. 4 cups milk. 54 cup butter, melted. J^ cup sugar. 4 yolks eggs. I cup fruit jelly. 4 whites and % cup sugar for the frost- ing.

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