Batter Puddings
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Can be varied by adding fruits like cranberries or cherries.
Presented as published in 1906. 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
871Calories
57 gProtein
47 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein57 g
Carbohydrates47 g
Fiber0 g
Sugars48 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium654 mg
Potassium1738 mg
Calcium1311 mg
Iron3.5 mg
Magnesium140 mg
Phosphorus1380 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1011 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 9. The excerpt below is the record exactly as published.
Batter Puddings. Beat up from four to six dggs with a quart of milk, salt, and fk)ur enough to make it pour with ease
Cook this with the app: pantry check, scaling, and the assistant.