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Baked Flour Pudding

Name: Baked Flour Pudding
Yield: 2 servings
Ingredients: 5 eggs; Pinch of salt; 9 tablespoons flour; 1 quart milk

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

600Calories

36 gProtein

51 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories600 kcal

Protein36 g

Carbohydrates51 g

Fiber0 g

Sugars24 g

Total Fat28 g

Saturated Fat13 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol523 mg

Sodium5213 mg

Potassium953 mg

Calcium679 mg

Iron4.2 mg

Magnesium83 mg

Phosphorus778 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D7.2 mcg

Vitamin C0 mg

Vitamin A356 mcg

Vitamin E1.6 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B123.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3 mg

Folate115 mcg

Choline454 mg

Caffeine0 mg

Water528 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 83. The excerpt below is the record exactly as published.

BAKED FLOUR PUDDING 5 eggs Pinch of salt 9 tablespoons flour 1 quart milk

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