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Sour Cream Pudding

Name: Sour Cream Pudding
Yield: 2 servings
Ingredients: 1/2 pt. thick, sour cream; 1/2 lb. of roll crumbs; Juice and peel of 1/2 lemon; 1/2 tsp. of salt; 10 eggs; 1 cup of currants; 1/2 cup of sugar

From The art of German cooking and baking, 1922

Serves 2

Presented as published in 1922. 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

615Calories

33 gProtein

63 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories615 kcal

Protein33 g

Carbohydrates63 g

Fiber0.7 g

Sugars52 g

Total Fat26 g

Saturated Fat9.1 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol936 mg

Sodium2783 mg

Potassium567 mg

Calcium183 mg

Iron5.4 mg

Magnesium46 mg

Phosphorus536 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5 mcg

Vitamin C115 mg

Vitamin A407 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.4 mg

Folate120 mcg

Choline736 mg

Caffeine0 mg

Water262 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 118. The excerpt below is the record exactly as published.

SOUR CREAM PUDDING. Quantity for 6 Persons. % pt. thick, sour cream % lb. of roll crumbs Juice and peel of % lemon % tsp. of salt 10 eggs 1 cup of currants

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