vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Common Batter Pudding
From Modern cookery, in all its branches, 1884
Serves 2
Serve immediately with wine sauce or fruit compote.
Presented as published in 1884. 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
631Calories
29 gProtein
94 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein29 g
Carbohydrates94 g
Fiber0 g
Sugars6.2 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium191 mg
Potassium475 mg
Calcium227 mg
Iron8.1 mg
Magnesium57 mg
Phosphorus444 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.8 mg
Folate228 mcg
Choline316 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 362. The excerpt below is the record exactly as published.
COMMON BATTER BUDDING. Beat four eggs thoroughly, mix with them half a pint of milk, and pass them through a sieve, add them by degrees to half a pound of flour
Cook this with the app: pantry check, scaling, and the assistant.