Queen Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
1492Calories
64 gProtein
177 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1492 kcal
Protein64 g
Carbohydrates177 g
Fiber7.3 g
Sugars70 g
Total Fat58 g
Saturated Fat27 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.2 g
Omega-30.1 g
Cholesterol851 mg
Sodium1589 mg
Potassium1854 mg
Calcium1583 mg
Iron9.7 mg
Magnesium189 mg
Phosphorus1517 mg
Zinc8 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A571 mcg
Vitamin E2.4 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B127.2 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)2.4 mg
Niacin (B3)12 mg
Folate273 mcg
Choline755 mg
Caffeine0 mg
Water905 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 4. The excerpt below is the record exactly as published.
Queen Pudding. One quart of milk, 1% cupfuls of bread crumbs, yolks of 4 beaten eggs and sugar to taste ; bake until done, taking care not to have it watery. Whip the whites of 4 eggs and a 14 January. tablespoonful of sugar,
Cook this with the app: pantry check, scaling, and the assistant.