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Boiled Batter-Pudding
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Batter-puddings must be served as soon as they are done.
Presented as published in 1885. 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
507Calories
29 gProtein
68 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein29 g
Carbohydrates68 g
Fiber0 g
Sugars8.1 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol267 mg
Sodium704 mg
Potassium439 mg
Calcium339 mg
Iron5.6 mg
Magnesium48 mg
Phosphorus410 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.3 mg
Folate152 mcg
Choline225 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 246. The excerpt below is the record exactly as published.
BOILED BATTER-PUDDING. Butter a tin pudding-mould or an earthen bowl thickly ; beat the yolks of four raw eggs to a cream, add to them half a pound of flour sifted with a heaping teaspoonful of baking-powder and half a teaspoonful of salt ; next smoothly and gradually mix in a pint of milk, and four whites of egg
Cook this with the app: pantry check, scaling, and the assistant.