Batter Pudding
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
540Calories
36 gProtein
31 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein36 g
Carbohydrates31 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
Sodium398 mg
Potassium950 mg
Calcium685 mg
Iron3.1 mg
Magnesium78 mg
Phosphorus799 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 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)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate85 mcg
Choline528 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.
Batter Pudding. Boil a pint of milk, and stir in three eggs beaten separately, and three and a half teaspoon- fuls of flou
Cook this with the app: pantry check, scaling, and the assistant.