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Batter Pudding
From The housewife's referee, 1898
Serves 3
Presented as published in 1898. 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
443Calories
24 gProtein
48 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein24 g
Carbohydrates48 g
Fiber0 g
Sugars16 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium219 mg
Potassium636 mg
Calcium445 mg
Iron3.5 mg
Magnesium58 mg
Phosphorus505 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.2 mg
Folate98 mcg
Choline254 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 136. The excerpt below is the record exactly as published.
Batter Pudding. — One quart of milk; sixteen table- spoonfuls of flour, four eggs beaten very light ; salt to taste
Cook this with the app: pantry check, scaling, and the assistant.