Batter Pudding
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
2337Calories
99 gProtein
391 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories2337 kcal
Protein99 g
Carbohydrates391 g
Fiber0 g
Sugars1.3 g
Total Fat41 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1302 mg
Sodium2958 mg
Potassium1166 mg
Calcium358 mg
Iron34 mg
Magnesium176 mg
Phosphorus1259 mg
Zinc8.1 mg
Copper1 mg
Manganese3.9 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A560 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B60.9 mg
Vitamin B123.1 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)3.8 mg
Niacin (B3)34 mg
Folate967 mcg
Choline1029 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 24. The excerpt below is the record exactly as published.
Batter Pudding. 77 heaping teaspoonfut of salt in one half pint of cold water (or milk), adding enough of the latter to the former to make a very thick batter. Mix quickly and boil in a bag as above. Batter Pudding. One quart of sifted flour in a deep dish worked into a smooth paste with one quart of sweet milk ; then mix in the yolks of seven eggs, beaten well, one teaspoonful of salt and one-fourth of a teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.