St. Nicholas Pudding

Name: St. Nicholas Pudding
Ingredients: Simmer a small cup of rice; in a quart of milk; the beaten yelks of three eggs; half a cup of sugar; a pinch of salt; the whites of three eggs; two tablespoons of powdered sugar

From Cooks in clover, 1889

Recipe by Mrs. S. Bremner.

Presented as published in 1889. 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

2113Calories

82 gProtein

306 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories2113 kcal

Protein82 g

Carbohydrates306 g

Fiber2.3 g

Sugars165 g

Total Fat61 g

Saturated Fat28 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.1 g

Omega-30.2 g

Cholesterol1233 mg

Sodium807 mg

Potassium2083 mg

Calcium1418 mg

Iron13 mg

Magnesium197 mg

Phosphorus1783 mg

Zinc9.9 mg

Copper0.6 mg

Manganese2 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A792 mcg

Vitamin E3.8 mg

Vitamin K1.1 mcg

Vitamin B61.4 mg

Vitamin B127.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)8.7 mg

Folate551 mcg

Choline1066 mg

Caffeine0 mg

Water1108 g

As published

This recipe was extracted from Cooks in clover (1889), page 36. The excerpt below is the record exactly as published.

St. Nicholas Pudding. — Simmer a small cup of rice in a quart of milk, until it is soft ; when cold, stir in the beaten yelks of three eggs. Add half a cup of sugar and a pinch of salt. Make a meringue of the whites of three eggs and two tablespoons of powdered sugar

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