Strawberry Pudding
From Council cook book, 1908
Presented as published in 1908. 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
1968Calories
24 gProtein
304 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories1968 kcal
Protein24 g
Carbohydrates304 g
Fiber0 g
Sugars264 g
Total Fat73 g
Saturated Fat39 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.8 g
Cholesterol912 mg
Sodium65 mg
Potassium1881 mg
Calcium489 mg
Iron4.4 mg
Magnesium146 mg
Phosphorus681 mg
Zinc3.5 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D4.6 mcg
Vitamin C536 mg
Vitamin A699 mcg
Vitamin E3.3 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate106 mcg
Choline597 mg
Caffeine0 mg
Alcohol4.6 g
Water1362 g
As published
This recipe was extracted from Council cook book (1908), page 38. The excerpt below is the record exactly as published.
Strawberry Pudding, Boil one cup sugar with one and one-half cups water for twenty minutes. Heat one quart straw- berries, mash through sieve, and add to sugar and water and freeze. Make custard of one cup sugar and one and one-half cups water, boil twenty min- utes; add well-beaten yolks of four eggs and put on back of stove, stirring till it thickens. Flavor with one tablespoon rum and one teaspoon vanilla. When cold, add one-half pint whipped cream
Cook this with the app: pantry check, scaling, and the assistant.