Custard Pudding
From Hilda's "where is it?" of recipes, 1891
This is a plain, old-fashioned recipe that is popular with invalids.
Presented as published in 1891. 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
484Calories
29 gProtein
36 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein29 g
Carbohydrates36 g
Fiber0 g
Sugars36 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium327 mg
Potassium869 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 38. The excerpt below is the record exactly as published.
custard pudding made in this way : Two eggs, well whipped, mixed with one pint of milk and a spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.