Batter Pudding With Peaches
From 365 desserts, 1900
From 'Table Talk,' Philadelphia.
Presented as published in 1900. 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
1671Calories
62 gProtein
305 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1671 kcal
Protein62 g
Carbohydrates305 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol433 mg
Sodium1184 mg
Potassium1019 mg
Calcium951 mg
Iron24 mg
Magnesium144 mg
Phosphorus1047 mg
Zinc5 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)26 mg
Folate649 mcg
Choline337 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 35. The excerpt below is the record exactly as published.
Batter Pudding With Peaches. Beat 2 eggs without separating until very light ; add ^ pt. milk then 3 cups flour ; beat until smooth. Add a tablespoonful melted butter, 2 teaspoonfuls baking powder; beat again and stir in carefully 6 peaches
Cook this with the app: pantry check, scaling, and the assistant.