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Boiled Biscuit Pudding
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
836Calories
36 gProtein
74 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein36 g
Carbohydrates74 g
Fiber1.7 g
Sugars26 g
Total Fat44 g
Saturated Fat17 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.2 g
Omega-30.1 g
Cholesterol434 mg
Sodium985 mg
Potassium1006 mg
Calcium922 mg
Iron5 mg
Magnesium90 mg
Phosphorus876 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D6.7 mcg
Vitamin C0.2 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.9 mg
Folate116 mcg
Choline381 mg
Caffeine0 mg
Water538 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 75. The excerpt below is the record exactly as published.
Boiled Biscuit Pudding. Quarter of a pound of soda biscuits, one pint of milk, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.