vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Velvet Pudding
From The Twin-city housewife, 1920
Serves 3
Recipe by Miss Pauline Cox.
Presented as published in 1920. 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
522Calories
21 gProtein
68 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein21 g
Carbohydrates68 g
Fiber0.1 g
Sugars61 g
Total Fat18 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol349 mg
Sodium243 mg
Potassium606 mg
Calcium447 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus494 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline303 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 55. The excerpt below is the record exactly as published.
Velvet Pudding One quart milk, five eggs, two-thirds of a cup white sugar, one teaspoon vanilla (or flavor with sherry if preferred), three light table- spoons corn starc
Cook this with the app: pantry check, scaling, and the assistant.