vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Velvet Pudding
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
630Calories
20 gProtein
100 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein20 g
Carbohydrates100 g
Fiber0.1 g
Sugars93 g
Total Fat18 g
Saturated Fat8.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol276 mg
Sodium229 mg
Potassium636 mg
Calcium486 mg
Iron1.2 mg
Magnesium51 mg
Phosphorus494 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A217 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline249 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 107. The excerpt below is the record exactly as published.
Velvet Pudding—Ingredients—5 eggs, 114 cupfuls of sugar, 4 tablespoonfuls of corn starch, 3 pts, of milk
Cook this with the app: pantry check, scaling, and the assistant.