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A Quick Pudding
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
812Calories
23 gProtein
59 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein23 g
Carbohydrates59 g
Fiber0 g
Sugars6.1 g
Total Fat54 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol414 mg
Sodium178 mg
Potassium485 mg
Calcium275 mg
Iron4.8 mg
Magnesium47 mg
Phosphorus406 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate136 mcg
Choline242 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 78. The excerpt below is the record exactly as published.
A QUICK PUDDING. Mrs. A. W. D. One-half pint of milk, one-half pint of cream, three eggs beaten separately, little over one-half pint flour
Cook this with the app: pantry check, scaling, and the assistant.