vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Arrowroot Pudding, Baked
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
560Calories
35 gProtein
37 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein35 g
Carbohydrates37 g
Fiber0.1 g
Sugars37 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium400 mg
Potassium972 mg
Calcium684 mg
Iron2.8 mg
Magnesium78 mg
Phosphorus797 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0.1 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate96 mcg
Choline528 mg
Caffeine0 mg
Water550 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 172. The excerpt below is the record exactly as published.
Arrowroot Pudding, Baked. INGREDIENTS. — Two pints of milk, two tablespoonfuls of arrowroot, two tablespoonfuls of castor sugar, six eggs, two pinches of salt
Cook this with the app: pantry check, scaling, and the assistant.