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Baked Flour Pudding, No. 3
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
Sodium363 mg
Potassium952 mg
Calcium676 mg
Iron4.2 mg
Magnesium82 mg
Phosphorus778 mg
Zinc3.9 mg
Copper0.1 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 economical cook book (1905) by Sara T. Paul, page 85. The excerpt below is the record exactly as published.
Baked Flour Pudding, Vo. 3. Five eggs beaten separately yery light, and then together, nine tablespoonsful of flour, measured first, and then sifted, a little salt, and a quart of milk
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