Copple Pudding

Name: Copple Pudding
Ingredients: One pint of flour; one cup of sugar; one cup of milk; two teaspoonfuls of baking powder

From Mother Hubbard's cupboard, 1887

Miss Ellen Doyle

Presented as published in 1887. 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

1843Calories

35 gProtein

408 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1843 kcal

Protein35 g

Carbohydrates408 g

Fiber0 g

Sugars212 g

Total Fat12 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium1040 mg

Potassium712 mg

Calcium871 mg

Iron15 mg

Magnesium99 mg

Phosphorus711 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate401 mcg

Choline43 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 35. The excerpt below is the record exactly as published.

COPPLE PUDDING. One pint of flour, one cup of sugar, one cup of milk, two teaspoonfuls of baking powder

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