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Buttermilk Pudding, Boiled
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
832Calories
34 gProtein
138 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein34 g
Carbohydrates138 g
Fiber0 g
Sugars8.2 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol338 mg
Sodium293 mg
Potassium563 mg
Calcium266 mg
Iron11 mg
Magnesium71 mg
Phosphorus485 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A210 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate315 mcg
Choline269 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 344. The excerpt below is the record exactly as published.
Buttermilk Pudding, Boiled.— One pint of buttermilk, five eggs, one table- spoonful of butter, nearly a teaspoon- ful of soda, a light quart of flour
Cook this with the app: pantry check, scaling, and the assistant.