Baked Milk Pudding

Name: Baked Milk Pudding
Ingredients: uarts of milk; one half pound of sugar; one teaspoonf ul of salt; a small quantity of nutmeg or cinnamon

From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885

Presented as published in 1885. 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

1458Calories

32 gProtein

271 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1458 kcal

Protein32 g

Carbohydrates271 g

Fiber0 g

Sugars273 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium2706 mg

Potassium1467 mg

Calcium1203 mg

Iron0.1 mg

Magnesium117 mg

Phosphorus984 mg

Zinc4.1 mg

Copper0 mg

Manganese0 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1 mg

Folate0 mcg

Choline174 mg

Caffeine0 mg

Water859 g

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 25. The excerpt below is the record exactly as published.

uarts of milk, one half pound 78 Canoe and Camp Cookery, of sugar, one teaspoonf ul of salt, and a small quantity of nutmeg or cinnamon

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