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Baked Pudding
From Consult me, 1902
Serves 2
It is very good.
Presented as published in 1902. 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
475Calories
22 gProtein
52 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein22 g
Carbohydrates52 g
Fiber1.4 g
Sugars24 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol92 mg
Sodium472 mg
Potassium805 mg
Calcium655 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus592 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A192 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.2 mg
Folate59 mcg
Choline129 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 403. The excerpt below is the record exactly as published.
to one quart of milk. Prepare, and cook the same as blanc mange. After it is cool, stir up with it thoroughly two or three eggs well beaten, and bake half an hour. It is very good. PUDDING, Boiled.— Three table-spoonfuls of Oswego prepared co
Cook this with the app: pantry check, scaling, and the assistant.