Surry Pudding
From Granite City cook book, 1900
Let congeal before serving.
Presented as published in 1900. 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
2587Calories
33 gProtein
373 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories2587 kcal
Protein33 g
Carbohydrates373 g
Fiber0 g
Sugars324 g
Total Fat72 g
Saturated Fat39 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol922 mg
Sodium338 mg
Potassium952 mg
Calcium380 mg
Iron4.6 mg
Magnesium83 mg
Phosphorus636 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A760 mcg
Vitamin E3.6 mg
Vitamin K5.1 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.1 mg
Folate101 mcg
Choline627 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 22. The excerpt below is the record exactly as published.
SURRY PUDDING. Put one quarter of a box of gelatine in a quart of sweet milk on the back of the stove until the gelatine dis- solves then pull forward and let it come to a boil, then pour this over the yolks of four eggs well beaten, in which you have added one cupful of sugar, put back on the stove and let it come to a good boil and then add the whites of the four aggs well beaten in which you have added one half a cupful of sugar. Take - off stove and pour it over a dozen Lady Fingers which have been soaking in a cup and a half of Sherry. After this congeals, and just before serving, pour over it half a pint of whipped cream
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