Baby's Pudding

Name: Baby's Pudding
Ingredients: half a pint of milk; a dessertspoonful of tapioca; the yolk of an egg; a dessertspoonful of castor sugar; a dessertspoonful of jam

From The child's cookery book, 1900

Presented as published in 1900. 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

249Calories

11 gProtein

23 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories249 kcal

Protein11 g

Carbohydrates23 g

Fiber0.1 g

Sugars19 g

Total Fat13 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium95 mg

Potassium371 mg

Calcium302 mg

Iron0.1 mg

Magnesium29 mg

Phosphorus248 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0.6 mg

Vitamin A78 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate0.9 mcg

Choline44 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 14. The excerpt below is the record exactly as published.

Baby^s Pudding Boil half a pint of milk, and drop into it slowly, when boiling, a dessertspoonful of tapioca. When this is cooked add the yolk of an egg, well beaten, and a dessert- spoonful of castor sugar. Pour into a dish, and leave till cold. Whisk the white of the egg with a little more sugar, pile on the tapioca, and serve. A dessertspoonful of jam

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