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Batter and Fruit Pudding

Name: Batter and Fruit Pudding
Yield: 3 servings
Ingredients: one pint of milk; one pint of flour; four eggs; one tablespoonful of butter; one teaspoonful of salt; one pint of fruit, pared and quartered

From Miss Parloa's new cook book and marketing guide, 1880

Serves 3

Apples or peaches are best for the fruit.

Presented as published in 1880. 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

499Calories

23 gProtein

73 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein23 g

Carbohydrates73 g

Fiber0 g

Sugars8.1 g

Total Fat16 g

Saturated Fat5.1 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol278 mg

Sodium936 mg

Potassium450 mg

Calcium254 mg

Iron5.9 mg

Magnesium50 mg

Phosphorus387 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.9 mg

Folate165 mcg

Choline225 mg

Caffeine0 mg

Water203 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 130. The excerpt below is the record exactly as published.

Batter and Fruit Pudding. One pint of milk, one pint of flour, four eggs, one table- spoonful of butter, one teaspoonful of salt, one pint of fruit, pared and quartered

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