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Boiled Batter Pudding

Name: Boiled Batter Pudding
Yield: 3 servings
Ingredients: Three-fourths lb. flour; 3 eggs; a pinch of salt; a pint of milk

From The white ribbon cook book, 1894

Serves 3

Presented as published in 1894. 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

584Calories

24 gProtein

96 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories584 kcal

Protein24 g

Carbohydrates96 g

Fiber0 g

Sugars8 g

Total Fat12 g

Saturated Fat4.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol205 mg

Sodium3368 mg

Potassium468 mg

Calcium251 mg

Iron7.3 mg

Magnesium56 mg

Phosphorus386 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A132 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)7.9 mg

Folate205 mcg

Choline176 mg

Caffeine0 mg

Water192 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 86. The excerpt below is the record exactly as published.

Boiled Batter Pudding — Three-fourths lb. flour, 3 eggs, a pinch of salt, a pint of milk

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