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Baked Batter Pudding

Name: Baked Batter Pudding
Yield: 3 servings
Ingredients: One pint of flour; One quart of milk; Four eggs; One tea-spoonful of salt

From The Pattern cook-book, 1890

Serves 3

Serve immediately with Hard Sauce.

Presented as published in 1890. 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

596Calories

28 gProtein

80 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories596 kcal

Protein28 g

Carbohydrates80 g

Fiber0 g

Sugars16 g

Total Fat18 g

Saturated Fat8.1 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol287 mg

Sodium998 mg

Potassium693 mg

Calcium453 mg

Iron5.9 mg

Magnesium69 mg

Phosphorus550 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D4.5 mcg

Vitamin C0 mg

Vitamin A211 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)6 mg

Folate165 mcg

Choline254 mg

Caffeine0 mg

Water345 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 187. The excerpt below is the record exactly as published.

BAKED BATTER PUDDING. One pint of flour One quart of milk. Four eggs. One tea-spoonful of salt

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