Strawberry Pudding

Name: Strawberry Pudding
Ingredients: one quart milk; one cup sugar; yolks of four eggs; one stale plain cake; a layer of preserved strawberries; the whites of two eggs

From Choice recipes, 1900

Presented as published in 1900. 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

1795Calories

70 gProtein

249 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1795 kcal

Protein70 g

Carbohydrates249 g

Fiber0 g

Sugars250 g

Total Fat60 g

Saturated Fat28 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.8 g

Omega-30.2 g

Cholesterol1233 mg

Sodium798 mg

Potassium1909 mg

Calcium1372 mg

Iron5.4 mg

Magnesium155 mg

Phosphorus1583 mg

Zinc8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D15 mcg

Vitamin C11 mg

Vitamin A792 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B127.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)1.2 mg

Folate141 mcg

Choline1056 mg

Caffeine0 mg

Water1104 g

As published

This recipe was extracted from Choice recipes (1900), page 12. The excerpt below is the record exactly as published.

STRAWBERRY PUDDING— Mrs. Bryant Make a custard of one quart milk, one cup sugar and yolks of four eggs; flavor with vanilla. Slice one stale plain cake and cover, the bottom of a dish with it. Moisten with custard ; over this put a layer of preserved strawberries, then another layer of cake, then custard, then strawberries. Repeat until your dish is full. Make a meringue of the whites of two eggs

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