Vienna Noodle Pudding

Name: Vienna Noodle Pudding
Ingredients: some fine noodles; the yolks of 5 eggs; 1 cup of pulverized sugar; ½ cup of raisins; ½ cup of pounded almonds; a pinch of cinnamon; the whites of the eggs

From 365 foreign dishes, 1908

Presented as published in 1908. 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

2142Calories

80 gProtein

293 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories2142 kcal

Protein80 g

Carbohydrates293 g

Fiber12 g

Sugars267 g

Total Fat80 g

Saturated Fat18 g

Monounsaturated Fat39 g

Polyunsaturated Fat17 g

Omega-30.2 g

Cholesterol1860 mg

Sodium737 mg

Potassium1866 mg

Calcium513 mg

Iron13 mg

Magnesium267 mg

Phosphorus1390 mg

Zinc8.8 mg

Copper1.3 mg

Manganese1.8 mg

Vitamin D10 mcg

Vitamin C2.2 mg

Vitamin A800 mcg

Vitamin E22 mg

Vitamin K4.8 mcg

Vitamin B61.1 mg

Vitamin B124.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)3.4 mg

Folate268 mcg

Choline1514 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 6. The excerpt below is the record exactly as published.

Vienna Noodle Puddii^. Boil some fine noodles in salted wata' for ten minutes; let drain. Beat the yolks of 5 eggs with i cup of pulverized sugar and mix with the noodles. Add ^ cup of raisins, ^ cup of pounded almonds, a pinch of cinnamon and the whites of the eggs

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