Boiled Batter Pudding

Name: Boiled Batter Pudding
Ingredients: six ounces of flour; half a saltspoonful of salt; three eggs; one pint of milk

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

1129Calories

53 gProtein

155 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1129 kcal

Protein53 g

Carbohydrates155 g

Fiber0 g

Sugars24 g

Total Fat32 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium402 mg

Potassium1169 mg

Calcium716 mg

Iron12 mg

Magnesium121 mg

Phosphorus973 mg

Zinc5.2 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)12 mg

Folate343 mcg

Choline528 mg

Caffeine0 mg

Water560 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 42. The excerpt below is the record exactly as published.

BOILED BATTER PUDDING. PUT a saucepan of water on the fire to boil. Put six ounces of flour into a basin, and mix half a saltspoonful of salt with it. Break three eggs into the flour, and beat them well together. Add by degrees one pint of milk

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