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Whipped Cream Pudding
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. 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
752Calories
8 gProtein
139 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein7.8 g
Carbohydrates139 g
Fiber2.9 g
Sugars107 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1 g
Cholesterol59 mg
Sodium211 mg
Potassium747 mg
Calcium156 mg
Iron2.5 mg
Magnesium87 mg
Phosphorus240 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0.3 mcg
Vitamin C179 mg
Vitamin A147 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate31 mcg
Choline18 mg
Caffeine2.3 mg
Water344 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 123. The excerpt below is the record exactly as published.
WHIPPED CREAM PUDDING. Quantity for 6 Persons. 1 pt. of whipped cream 1 cup of sugar % cup of sugar 1 cup of grated pumpernickel 2 tsps. of vanilla % lb. of grated chocolate 2 qts. of fresh strawberries
Cook this with the app: pantry check, scaling, and the assistant.