Baked Batter Pudding

Name: Baked Batter Pudding
Ingredients: 1 lb. MILLENNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; 1 teaspoonful salt; 3 ozs. sugar; 2 ozs. currants; 2 ozs. sultanas; I pint milk; I egg

From Borwick's cookery book, 1890

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

902Calories

25 gProtein

164 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories902 kcal

Protein25 g

Carbohydrates164 g

Fiber1.9 g

Sugars146 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol244 mg

Sodium3305 mg

Potassium1408 mg

Calcium1350 mg

Iron3.4 mg

Magnesium101 mg

Phosphorus1562 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D5.7 mcg

Vitamin C104 mg

Vitamin A243 mcg

Vitamin E1.4 mg

Vitamin K2.1 mcg

Vitamin B60.6 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)1.4 mg

Folate25 mcg

Choline240 mg

Caffeine0 mg

Water523 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 18. The excerpt below is the record exactly as published.

BAKED BATTER PUDDING. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 1 teaspoonful salt. 3 ozs. sugar. 2 ozs. currants. 2 ozs. sultanas. I pint milk. I egg

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