Children's Pudding

Name: Children's Pudding
Ingredients: three eggs; three tablespoonfuls whole-wheat flour; one quart milk; a little salt; six apples

From Physical culture cook book, 1901

Presented as published in 1901. 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

1404Calories

56 gProtein

203 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1404 kcal

Protein56 g

Carbohydrates203 g

Fiber14 g

Sugars157 g

Total Fat47 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.3 g

Omega-30.2 g

Cholesterol675 mg

Sodium584 mg

Potassium2673 mg

Calcium1341 mg

Iron4.7 mg

Magnesium183 mg

Phosphorus1426 mg

Zinc6.7 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D12 mcg

Vitamin C43 mg

Vitamin A574 mcg

Vitamin E2.6 mg

Vitamin K6.9 mcg

Vitamin B61.3 mg

Vitamin B126.6 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.4 mg

Niacin (B3)3.7 mg

Folate108 mcg

Choline651 mg

Caffeine0 mg

Water1912 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 48. The excerpt below is the record exactly as published.

Children's Pudding. — Make a batter of three eggs, three tablespoonfuls whole-wheat flour, one quart milk and a little salt. Peel and core six apples

Cook this with the app: pantry check, scaling, and the assistant.