Batter Pudding

Name: Batter Pudding
Ingredients: Beat two eggs; add one cupful of milk; three and a half cupfuls of sifted flour; three tablespoonfuls of melted butter; one-half of a teaspoonful of salt; one tablespoonful of sugar; two teaspoonfuls of baking powder; one scant cupful of canned cherries or any small fruit

From Physical culture cook book, 1901

Presented as published in 1901. 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

2084Calories

71 gProtein

401 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories2084 kcal

Protein71 g

Carbohydrates401 g

Fiber3.8 g

Sugars55 g

Total Fat57 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol496 mg

Sodium2362 mg

Potassium1438 mg

Calcium1002 mg

Iron29 mg

Magnesium191 mg

Phosphorus1175 mg

Zinc5.8 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D4.3 mcg

Vitamin C6.3 mg

Vitamin A253 mcg

Vitamin E1.7 mg

Vitamin K3.8 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)31 mg

Folate759 mcg

Choline349 mg

Caffeine0 mg

Water554 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 50. The excerpt below is the record exactly as published.

Batter Pudding. — Beat two eggs, add one cupful of milk, three and a half cupfuls of sifted flour, three tablespoonfuls of melted butter, one-half of a teaspoonful of salt, one tablespoonful of sugar, two teaspoonfuls of baking powder and one scant cupful of canned cherries or any small fruit

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