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Vanilla Cream for Pudding

Name: Vanilla Cream for Pudding
Yield: 4 servings
Ingredients: one-half pint of rich milk or cream; the yolks of two well beaten eggs; one-half pint of sugar

From The household (of the Detroit free press), 1886

Serves 4

Presented as published in 1886. 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

438Calories

4 gProtein

53 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories438 kcal

Protein4.4 g

Carbohydrates53 g

Fiber0 g

Sugars50 g

Total Fat24 g

Saturated Fat13 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol156 mg

Sodium49 mg

Potassium95 mg

Calcium52 mg

Iron0.5 mg

Magnesium6.8 mg

Phosphorus84 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate12 mcg

Choline74 mg

Caffeine0 mg

Water54 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 384. The excerpt below is the record exactly as published.

VANILLA CREAM FOR PUDDING.. Scald one-half pint of rich milk or cream ; then add the yolks of two well beaten eggs and one-half pint of sugar

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