Strawberry Pudding
From 365 tasty dishes, 1906
Delicious on a hot day.
Presented as published in 1906. 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
1320Calories
57 gProtein
168 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1320 kcal
Protein57 g
Carbohydrates168 g
Fiber0 g
Sugars141 g
Total Fat48 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium584 mg
Potassium3118 mg
Calcium1435 mg
Iron4.9 mg
Magnesium247 mg
Phosphorus1488 mg
Zinc7.1 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D12 mcg
Vitamin C536 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water1789 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 27. The excerpt below is the record exactly as published.
Strawberry Pudding. Make a corn-starch pudding with the yolks of 3 eggs, 2 tablespoonfuls of corn-starch, 4 tablespoonfuls of sugar, and i quart of milk. Flavor with lemon. When it is partly cool, stir in very gently i quart of fine sweet strawberries
Cook this with the app: pantry check, scaling, and the assistant.