vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tutti Frutti Pudding (Pouding Tutti Frutti) a l’Alaska
From The Swedish, French, American cook book, 1918
Serves 4
Serve with frozen whipped cream.
Presented as published in 1918. 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
632Calories
11 gProtein
74 gCarbs
32 gFat
Full nutrition (35 nutrients)
Calories632 kcal
Protein11 g
Carbohydrates74 g
Fiber0.3 g
Sugars66 g
Total Fat32 g
Saturated Fat19 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol197 mg
Sodium108 mg
Potassium399 mg
Calcium285 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus278 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A299 mcg
Vitamin E1.1 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline115 mg
Caffeine0 mg
Alcohol2.3 g
Water206 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 481. The excerpt below is the record exactly as published.
tti Frutti Pudding ( Pouding Tutti Frutti ) a l’Alaska One and a half cups milk, one heaping tablespoon cornstarch dissolved in half cup milk, two tablespoons brandy, three-quarters cup sugar, two or three eggs, half cup candied fruit, two cups whipped cream
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