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Cup Pudding Hot

Name: Cup Pudding Hot
Yield: 1 servings
Ingredients: One egg; half cup sugar; half cup milk; one tablespoon butter; one and a half cups flour; one and a half teaspoons baking powder

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

1152Calories

24 gProtein

253 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1152 kcal

Protein24 g

Carbohydrates253 g

Fiber0 g

Sugars106 g

Total Fat18 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol46 mg

Sodium758 mg

Potassium444 mg

Calcium580 mg

Iron11 mg

Magnesium67 mg

Phosphorus474 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate301 mcg

Choline22 mg

Caffeine0 mg

Water129 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 80. The excerpt below is the record exactly as published.

Cup Pudding Hot One egg, half cup sugar, half cup milk, one tablespoon butter, one and a half cups flour, one and a half teaspoons baking powder

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