Batter Puddings
From Tempting dishes for small incomes, 1891
Serve with meat or gravy.
Presented as published in 1891. 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
1173Calories
47 gProtein
155 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1173 kcal
Protein47 g
Carbohydrates155 g
Fiber0 g
Sugars24 g
Total Fat40 g
Saturated Fat16 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol444 mg
Sodium331 mg
Potassium1100 mg
Calcium688 mg
Iron11 mg
Magnesium115 mg
Phosphorus874 mg
Zinc4.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.9 mg
Niacin (B3)12 mg
Folate319 mcg
Choline396 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.
Batter Puddings. Take six ounces of flour ; add a saltspoonful of salt and sugar to taste ; moisten with a pint of milk ; mix till smooth and free from lumps ; then beat up separately two eggs ; strain the eggs and TEMPTING DISHES. 35 the milk and mix it quickly ; while this is doing put one tablespoonful of beef dripping
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