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Strawberry Pudding
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
748Calories
0 gProtein
192 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories748 kcal
Protein0.5 g
Carbohydrates192 g
Fiber1.7 g
Sugars77 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium80 mg
Potassium92 mg
Calcium31 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus15 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline17 mg
Caffeine0 mg
Water542 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 108. The excerpt below is the record exactly as published.
STRAWBERRY PUDDING— Mix 6 tablespoons of cornstarch with 1/2 cup of sirup from DEL MONTE Canned Strawberries and 2 tablespoons of corn sirup. Add to 2 cups of hot water and cook in the double boiler until clear. Add the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.