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Batter Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 2
This pudding is much improved by careful mixing. Sufficient for four or five persons.
Presented as published in 1892. 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
600Calories
30 gProtein
78 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein30 g
Carbohydrates78 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium619 mg
Calcium372 mg
Iron6.5 mg
Magnesium64 mg
Phosphorus536 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.1 mg
Folate183 mcg
Choline337 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 199. The excerpt below is the record exactly as published.
Batter Pudding, Baked, — Separate the yolks from the whites of four eggs, beat them well separately, and throw them in a basin together ; then mix them very gradually with six or eight oimces of flour, and a pinch or two of salt. Make the batter of the proper con- sistency by adding little more than a pint of good milk
Cook this with the app: pantry check, scaling, and the assistant.