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Baked Batter Pudding
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
480Calories
20 gProtein
70 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein20 g
Carbohydrates70 g
Fiber0 g
Sugars26 g
Total Fat25 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol248 mg
Sodium166 mg
Potassium515 mg
Calcium341 mg
Iron4.1 mg
Magnesium50 mg
Phosphorus409 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate114 mcg
Choline190 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 66. The excerpt below is the record exactly as published.
oz. sugar, 6 large apples. Peel and core the apples. Make a batter by mixing the eggs in the flour, and adding the milk gradually, add sugar and beat all together. Put the apples in a buttered pie-dish, and pour the batter over them and bake. Baked Batter Pudding. — 2 eggs, 1 pint milk, 4 oz. flour, l oz. butter
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