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Queen Pudding
From The household cook book, 1902
Serves 4
No one ever tires of this delicious, old-fashioned dessert.
Presented as published in 1902. 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
632Calories
22 gProtein
103 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein22 g
Carbohydrates103 g
Fiber3.1 g
Sugars66 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol215 mg
Sodium560 mg
Potassium576 mg
Calcium434 mg
Iron3.7 mg
Magnesium60 mg
Phosphorus438 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C13 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
Folate84 mcg
Choline200 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 255. The excerpt below is the record exactly as published.
QUEEN PUDDING.— Use 1 pint of bread crumbs, 1 quart of milk, 1 teacup white sugar, yolks of 4 eggs, grated rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.