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Batter Pudding
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
350Calories
13 gProtein
63 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein13 g
Carbohydrates63 g
Fiber0 g
Sugars4 g
Total Fat5.3 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol72 mg
Sodium134 mg
Potassium248 mg
Calcium167 mg
Iron4.6 mg
Magnesium32 mg
Phosphorus213 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate129 mcg
Choline63 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 102. The excerpt below is the record exactly as published.
Batter Pudding:. i lb. Flour, i teaspoonful Baking Powder, pinch of Salt, 2 Eggs, 1 pint Milk, 2 oz. Currants, or Sultanas
Cook this with the app: pantry check, scaling, and the assistant.