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Strawberry Pudding - Mrs. W. F. Jones
From San Rafael cook book, 1906, 1906
Serves 3
Delicious.
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
493Calories
19 gProtein
18 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein19 g
Carbohydrates18 g
Fiber0 g
Sugars16 g
Total Fat38 g
Saturated Fat22 g
Monounsaturated Fat8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol119 mg
Sodium156 mg
Potassium574 mg
Calcium453 mg
Iron0.1 mg
Magnesium46 mg
Phosphorus377 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C3.6 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate2.5 mcg
Choline61 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 62. The excerpt below is the record exactly as published.
STRAWBERRY PUDDING— Mrs. W. F. Jones. 1 box of Knox's gelatine dissolved in 1 quart of milk; set it on stove and let it gradually heat until the gelatine is thoroughly dissolved. Use 1 drawer of strawberries, reserving the best for the garnish; strain the rest through a cloth, add to the milk, and sweeten to taste. There should be about 2 quarts. Set away in mold to cool; when it begins to set, stir in 1 cup of cream
Cook this with the app: pantry check, scaling, and the assistant.