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Boiled Batter Pudding
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
532Calories
23 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein23 g
Carbohydrates73 g
Fiber0 g
Sugars8.1 g
Total Fat16 g
Saturated Fat7.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol277 mg
Sodium315 mg
Potassium451 mg
Calcium341 mg
Iron6 mg
Magnesium50 mg
Phosphorus420 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A189 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.9 mg
Folate165 mcg
Choline226 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 250. The excerpt below is the record exactly as published.
BOILED BATTER PUDDING. Sift together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding also a tablespoonful of melted butter. Stir into this gradually a pint of milk ; when quite smooth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a very stiff batter. If liked, any kind of fruit may be stirred into this ; a pint of berries or sliced fruit
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