Queens Pudding

Name: Queens Pudding
Ingredients: 1 pint bread crumbs; 1 quart of milk warmed; yolks of four eggs; one cup of sugar; one teaspoonful of butter; two tablespoons of sugar

From Granite City cook book, 1900

Serve warm.

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

2595Calories

86 gProtein

427 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories2595 kcal

Protein86 g

Carbohydrates427 g

Fiber9.7 g

Sugars287 g

Total Fat66 g

Saturated Fat27 g

Monounsaturated Fat16 g

Polyunsaturated Fat9.3 g

Omega-30.2 g

Cholesterol871 mg

Sodium2238 mg

Potassium2167 mg

Calcium1709 mg

Iron14 mg

Magnesium234 mg

Phosphorus1738 mg

Zinc9.8 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.8 mg

Vitamin K15 mcg

Vitamin B61.2 mg

Vitamin B127.8 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)3.1 mg

Niacin (B3)15 mg

Folate325 mcg

Choline793 mg

Caffeine0 mg

Water1026 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 22. The excerpt below is the record exactly as published.

QUEENS PUDDING. 1 pint bread crumbs. 1 quart of milk warmed and poured over crumbs; yolks of four eggs, well beaten with one cup of sugar and one teaspoonful of butter, when baked, spread over the top a layer of pre- serves or jelly. Beat the whites dry and add two tablespoons of sugar

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