Baked Batter Pudding

Name: Baked Batter Pudding
Ingredients: six ounces of fine flour; three eggs; a pinch of salt; as much milk as will

From Buckmaster's cookery, 1887

Add milk gradually and butter the dish well.

Presented as published in 1887. 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

983Calories

45 gProtein

144 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories983 kcal

Protein45 g

Carbohydrates144 g

Fiber0 g

Sugars12 g

Total Fat25 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol587 mg

Sodium309 mg

Potassium804 mg

Calcium416 mg

Iron12 mg

Magnesium92 mg

Phosphorus727 mg

Zinc4.2 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)12 mg

Folate343 mcg

Choline484 mg

Caffeine0 mg

Water346 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 65. The excerpt below is the record exactly as published.

BAKED BATTER PUDDING. Ingredients. Eggs. Milk. Flour. 1. Take six ounces of fine flour, three eggs, and a pinch of salt. 2. Add by degrees as much milk as will

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