Batter Pudding
From The Memorial Hall cook book, 1919
Serve immediately with crushed fruit sauce.
Presented as published in 1919. 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
590Calories
34 gProtein
61 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein34 g
Carbohydrates61 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol619 mg
Sodium308 mg
Potassium660 mg
Calcium398 mg
Iron6.2 mg
Magnesium64 mg
Phosphorus613 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.6 mg
Folate171 mcg
Choline484 mg
Caffeine0 mg
Water337 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 24. The excerpt below is the record exactly as published.
Batter Pudding Into a double boiler put one cupful of milk, 1 heaping tblsp. butter and Y2 cup flour. Beat while cooking until it leaves side of boiler, then remove from fire. Add 3 eggs, one at a time, beating batter well after each egg is added, then add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.