Cup Puddings

Name: Cup Puddings
Ingredients: ^ lb. of Coomb’s flour; 1 tablespoonful of milk; 1 oz. of sugar; 1 egg; 1 oz. of butter

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

No method was recorded for this recipe.

Nutrition per serving

1020Calories

32 gProtein

205 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1020 kcal

Protein32 g

Carbohydrates205 g

Fiber0 g

Sugars29 g

Total Fat32 g

Saturated Fat1.8 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol254 mg

Sodium84 mg

Potassium406 mg

Calcium94 mg

Iron14 mg

Magnesium69 mg

Phosphorus365 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A85 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)15 mg

Folate386 mcg

Choline150 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 51. The excerpt below is the record exactly as published.

CUP PUDDINGS. INGREDIENTS. ^ lb. of Coomb’s flour | 1 tablespoonful of milk 1 oz. of sugar j 1 egg 1 oz. of butter

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