Batter Pudding without Eggs

Name: Batter Pudding without Eggs
Ingredients: 6 spoonfuls of flour; 1 quart milk; 1/2 teaspoonful salt; 2 of ginger; 2 of tincture of saffron; a few raisins and currants

From The New York receipt book, 1882

Raisins or currants may be added.

Presented as published in 1882. 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

783Calories

38 gProtein

87 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories783 kcal

Protein38 g

Carbohydrates87 g

Fiber0.5 g

Sugars47 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol117 mg

Sodium1546 mg

Potassium1665 mg

Calcium1216 mg

Iron3.2 mg

Magnesium147 mg

Phosphorus1051 mg

Zinc4.5 mg

Copper0.1 mg

Manganese1.6 mg

Vitamin D9.4 mcg

Vitamin C4.2 mg

Vitamin A313 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.6 mg

Niacin (B3)4.4 mg

Folate81 mcg

Choline178 mg

Caffeine0 mg

Water876 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 6. The excerpt below is the record exactly as published.

Batter Pu'ding without Eggs.— 6 spoonfuls of flour, 1 quart milk, l/2 teaspoonful salt, 2 of ginger, 2 of tincture of saffron, a few raisins and currants

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