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Strawberry Pudding
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
527Calories
24 gProtein
80 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein24 g
Carbohydrates80 g
Fiber0 g
Sugars6.1 g
Total Fat23 g
Saturated Fat4.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol325 mg
Sodium628 mg
Potassium418 mg
Calcium474 mg
Iron7.1 mg
Magnesium51 mg
Phosphorus473 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.5 mg
Folate186 mcg
Choline242 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 129. The excerpt below is the record exactly as published.
Strawberry Pudding. Whites of two eggs, yolk of one, one cup of milk, half cup of water, two tablespoons of butter, two teaspoons of baking powder sifted twice through one and a half cups of flour; pinch of salt
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