vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Pudding
From The Landmarks club cook 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
620Calories
16 gProtein
117 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein16 g
Carbohydrates117 g
Fiber0 g
Sugars118 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium148 mg
Potassium551 mg
Calcium453 mg
Iron0.1 mg
Magnesium45 mg
Phosphorus371 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate1.3 mcg
Choline67 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 82. The excerpt below is the record exactly as published.
SPANISH PUDDING. Three pints of milk, two-thirds of a box of gelatine (dis- solved in milk while heating), one pinch of salt, six eggs (whites and yolks beaten separately), two cups of sugar
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