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Batter Pudding, Baked

Name: Batter Pudding, Baked
Yield: 2 servings
Ingredients: two pints of milk; four eggs; eight heaped tablespoonfuls of flour; salt; dripping

From Soyer's standard cookery, 1912

Serves 2

Presented as published in 1912. 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

550Calories

32 gProtein

48 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein32 g

Carbohydrates48 g

Fiber0 g

Sugars24 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium328 mg

Potassium912 mg

Calcium661 mg

Iron3.5 mg

Magnesium78 mg

Phosphorus724 mg

Zinc3.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.7 mg

Folate97 mcg

Choline381 mg

Caffeine0 mg

Water509 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 174. The excerpt below is the record exactly as published.

Batter Pudding, Baked. INGREDIENTS. — Two pints of milk, four eggs, eight heaped tablespoonfuls of flour, salt, dripping

Cook this with the app: pantry check, scaling, and the assistant.