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Cheap Pudding
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
482Calories
37 gProtein
16 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein37 g
Carbohydrates16 g
Fiber0 g
Sugars13 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol866 mg
Sodium412 mg
Potassium681 mg
Calcium426 mg
Iron4.2 mg
Magnesium57 mg
Phosphorus696 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A438 mcg
Vitamin E2.5 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate112 mcg
Choline705 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 42. The excerpt below is the record exactly as published.
CHEAP PUDDING. Nine eggs, yolks and whites beaten separately, one pint milk, one spoonful of flour to each egg
Cook this with the app: pantry check, scaling, and the assistant.