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Batter Pudding, Baked

Name: Batter Pudding, Baked
Yield: 2 servings
Ingredients: four eggs; one pint of milk; one teaspoonful of salt; one teaspoonful of baking powder; two cupfuls of sifted flour

From Original White House Cookbook, 1887

Serves 2

Presented as published in 1887. 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

749Calories

34 gProtein

110 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories749 kcal

Protein34 g

Carbohydrates110 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

Sodium1639 mg

Potassium675 mg

Calcium511 mg

Iron9.1 mg

Magnesium75 mg

Phosphorus628 mg

Zinc3.2 mg

Copper0.3 mg

Manganese1 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)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.8 mg

Folate248 mcg

Choline337 mg

Caffeine0 mg

Water303 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 250. The excerpt below is the record exactly as published.

BATTER PUDDING, BAKED. Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls of sifted flour

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