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Batter Fruit Pudding

Name: Batter Fruit Pudding
Yield: 1 servings
Ingredients: 3 tablespoons of flour; 3 eggs; 1 pint of milk

From The "A1" cookery book, 1901

Serves 1

Any kind of fruit is good cooked in this way.

Presented as published in 1901. 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

593Calories

37 gProtein

42 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories593 kcal

Protein37 g

Carbohydrates42 g

Fiber0 g

Sugars24 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium399 mg

Potassium970 mg

Calcium688 mg

Iron3.9 mg

Magnesium82 mg

Phosphorus815 mg

Zinc4.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.2 mg

Folate108 mcg

Choline528 mg

Caffeine0 mg

Water546 g

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 66. The excerpt below is the record exactly as published.

Batter Fruit Pudding.— Butter a pint-and-a-half basin, and nearly fill it with good boiling apples cut in slices. Pour over them a batter made with 3 tablespoons of flour, 3 eggs, and a pint of milk.

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