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Queen Pudding
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
594Calories
15 gProtein
94 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories594 kcal
Protein15 g
Carbohydrates94 g
Fiber2.5 g
Sugars57 g
Total Fat20 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Cholesterol7.9 mg
Sodium398 mg
Potassium114 mg
Calcium101 mg
Iron2.7 mg
Magnesium24 mg
Phosphorus91 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.6 mg
Folate58 mcg
Choline8.5 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 131. The excerpt below is the record exactly as published.
Queen Pudding. One quart of new milk, 1 pint bread crumbs, 1 cup granulated sugar, yolks of 4 eggs, 1 tablespoon butter, 1 teaspoon extract of 220 KENTUCKY RECEIPT BOOK. lemon. Mix well, and pour in pudding dish ; cook until done. Then spread with a layer of fruit jelly
Cook this with the app: pantry check, scaling, and the assistant.