vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tutti Frutti Pudding
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
587Calories
14 gProtein
93 gCarbs
19 gFat
Full nutrition (35 nutrients)
Calories587 kcal
Protein14 g
Carbohydrates93 g
Fiber4.3 g
Sugars81 g
Total Fat19 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol24 mg
Sodium187 mg
Potassium648 mg
Calcium297 mg
Iron1.2 mg
Magnesium70 mg
Phosphorus302 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C0.7 mg
Vitamin A65 mcg
Vitamin E2.3 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate7.5 mcg
Choline49 mg
Caffeine0 mg
Alcohol0.5 g
Water230 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 89. The excerpt below is the record exactly as published.
Tutti Frutti Pudding ]/2 box of Knox's gelatine 1 teaspoon vanilla % cup sugar 3^ cup cold water 1 teaspoon brandy % cup raisins 5 eggs, yolks and whites beaten separately 3 tablespoons blanched almonds 23/2 cups milk 34 pound macaroons
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