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Baked Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
519Calories
27 gProtein
60 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein27 g
Carbohydrates60 g
Fiber0 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium9936 mg
Potassium591 mg
Calcium374 mg
Iron5.4 mg
Magnesium58 mg
Phosphorus512 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.6 mg
Folate147 mcg
Choline337 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 84. The excerpt below is the record exactly as published.
BAKED PUDDING— -Stir one-half cup of flour smooth in one cup of cold milk, add two unbeaten eggs and beat several minutes, then add one cup more of milk and a saltspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.