Batter Pudding, Boiled or Baked
From The easiest way in housekeeping and cooking, 1881
Serve immediately after cooking.
Presented as published in 1881. 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
1206Calories
53 gProtein
197 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1206 kcal
Protein53 g
Carbohydrates197 g
Fiber0 g
Sugars0.7 g
Total Fat23 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium3092 mg
Potassium618 mg
Calcium422 mg
Iron18 mg
Magnesium92 mg
Phosphorus764 mg
Zinc4.4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2 mg
Niacin (B3)17 mg
Folate495 mcg
Choline588 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 119. The excerpt below is the record exactly as published.
Batter Pudding, Boiled or Baked. Two cups of flour in which is sifted a heaping teaspoon- ful of baking powder, two cups of sweet milk, four eggs, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.