Tombstone Pudding

Name: Tombstone Pudding
Ingredients: One quart milk; 5 eggs; 1% cups sugar; 4 tablespoons flour; 2 doz. macaroons; 4% lb. shelled almonds; I cup wine

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

3368Calories

84 gProtein

425 gCarbs

146 gFat

Full nutrition (34 nutrients)

Calories3368 kcal

Protein84 g

Carbohydrates425 g

Fiber28 g

Sugars360 g

Total Fat146 g

Saturated Fat27 g

Monounsaturated Fat78 g

Polyunsaturated Fat29 g

Omega-30.1 g

Cholesterol117 mg

Sodium388 mg

Potassium3405 mg

Calcium1837 mg

Iron11 mg

Magnesium763 mg

Phosphorus2156 mg

Zinc12 mg

Copper2.4 mg

Manganese5.5 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E59 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)4.1 mg

Niacin (B3)12 mg

Folate152 mcg

Choline303 mg

Caffeine0 mg

Water1075 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 14. The excerpt below is the record exactly as published.

TOMBSTONE PUDDING One quart milk, 5 eggs, 1% cups sugar, 4 table- spoons flour, 2 doz. macaroons, 4% lb. shelled almonds, I cup wine

Cook this with the app: pantry check, scaling, and the assistant.