vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
749Calories
29 gProtein
30 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein29 g
Carbohydrates30 g
Fiber0 g
Sugars25 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol179 mg
Sodium234 mg
Potassium904 mg
Calcium684 mg
Iron0.2 mg
Magnesium72 mg
Phosphorus572 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C21 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate3.8 mcg
Choline92 mg
Caffeine0 mg
Water532 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 58. The excerpt below is the record exactly as published.
Strawberry Pudding. Half box gelatine dissolved in 1 pint milk. Let it stand on stove until thoroughly dissolved. Use 2 boxes strawberries, reserving best for garnishing. Strain the rest through fine GELATINE DESSERTS 151 sieve, add to the milk and sweeten to taste. There should be about 1 quart. Set way in a mold in a cold place. When it begins to stiffen, fold in I/2 cup of thick cream
Cook this with the app: pantry check, scaling, and the assistant.