vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Brrp’s-Nest Pudding
From Buckeye cookery, 1892
Serves 3
Presented as published in 1892. 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
435Calories
23 gProtein
41 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein23 g
Carbohydrates41 g
Fiber0 g
Sugars41 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium266 mg
Potassium626 mg
Calcium456 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus526 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline352 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 127. The excerpt below is the record exactly as published.
Brrp’s-NEST PUDDING. Pare and core without quartering enough quick-cooking tart apples to filla pudding-pan ; make a custard of one quart milk and _ the yolks of six eggs; sweeten, spice, pour over apples, and bake; when done, use the whites of eggs beaten stiff with six table-spoons white sugar
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