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Batter Pudding for One Person
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
This makes the pudding lighter, but the appearance is not so neat.
Presented as published in 1898. 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
235Calories
17 gProtein
10 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein17 g
Carbohydrates10 g
Fiber0 g
Sugars6.2 g
Total Fat13 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium188 mg
Potassium328 mg
Calcium207 mg
Iron2 mg
Magnesium28 mg
Phosphorus327 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate55 mcg
Choline316 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 335. The excerpt below is the record exactly as published.
atter Pudding- for One Person. — {Family Recipe.) — A gill of milk boiled, two eggs, two teaspoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.