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Standish Pudding
From Boston Cooking-School cook book, 1896
Serves 4
General Directions for Freezing, pp. 577, 578.
Presented as published in 1896. 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
519Calories
3 gProtein
80 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein2.7 g
Carbohydrates80 g
Fiber0.1 g
Sugars70 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol60 mg
Sodium15 mg
Potassium449 mg
Calcium78 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline1.3 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 247. The excerpt below is the record exactly as published.
STANDISH PUDDING 1 quart strawberries VY pint whipping creama 1 cup granulated sugar 14 cup powdered sugar 1 cup water Vg tablespoon vanilla Lemon juice 28 cup rolled dried macaroons
Cook this with the app: pantry check, scaling, and the assistant.