vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Pudding
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
410Calories
22 gProtein
34 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein22 g
Carbohydrates34 g
Fiber0.1 g
Sugars24 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium257 mg
Potassium800 mg
Calcium628 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus593 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 84. The excerpt below is the record exactly as published.
BAKED PUDDING. Mrs. E. C. Chapin. Three tablespoons of corn starch to one quart of milk. Prepare and cook the same as for blanc mange. After it is cool, stir up with it thoroughly two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.