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Tutti Frutti Pudding
From Kirmess cook book, 1907
Serves 3
Rice must be cold when used.
Presented as published in 1907. 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
614Calories
9 gProtein
68 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein9.5 g
Carbohydrates68 g
Fiber3 g
Sugars55 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Cholesterol119 mg
Sodium64 mg
Potassium477 mg
Calcium198 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C2 mg
Vitamin A299 mcg
Vitamin E1.1 mg
Vitamin K6.6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline35 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 156. The excerpt below is the record exactly as published.
TUTTI FRUTTI PUDDING. Mrs. William Brinkerhoff. One cup very soft rice, which has been boiled in milk, one pint whipped cream, one cup chopped figs, one quarter cup chopped preserved ginger, one quarter pound candied cherries cut in halves, one wineglass of sherry wine, one half box gelatine, one cup cold water
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