Batter Pudding (Baked)

Name: Batter Pudding (Baked)
Ingredients: 1 cup flour; 1 teaspoon Royal Baking Powder; 1/2 pint milk; 4 eggs; 2 cups any kind of fruit prepared as usual; 1 1/2 cups sugar

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

2055Calories

47 gProtein

411 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories2055 kcal

Protein47 g

Carbohydrates411 g

Fiber0 g

Sugars314 g

Total Fat30 g

Saturated Fat11 g

Monounsaturated Fat9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol773 mg

Sodium732 mg

Potassium818 mg

Calcium765 mg

Iron11 mg

Magnesium89 mg

Phosphorus1218 mg

Zinc4.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B123.1 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)8.9 mg

Folate295 mcg

Choline631 mg

Caffeine0 mg

Water380 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 46. The excerpt below is the record exactly as published.

Batter Pudding (Baked).— Proceed as di- rected for batter pudding (hoilM), baking it in well-buttered pudding-dish 35 minutes ; serve with foaming sauce. Batter Pudding (with Fruit). — 1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual

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