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Boiled Batter Pudding
From The economical cook book, 1905
Serves 1
Serve with wine-sauce.
Presented as published in 1905. 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
776Calories
39 gProtein
100 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein39 g
Carbohydrates100 g
Fiber0 g
Sugars12 g
Total Fat24 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium10008 mg
Potassium729 mg
Calcium411 mg
Iron9.1 mg
Magnesium78 mg
Phosphorus666 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8 mg
Folate252 mcg
Choline484 mg
Caffeine0 mg
Water340 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 85. The excerpt below is the record exactly as published.
Boiled Batter Pudding. Beat three eggs very light, separately and then together ; add to them a quarter of a pound of flour and a pinch of salt \ when perfectly smooth, stir in half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.