Eclair Pudding
From Mother Hubbard's cupboard, 1887
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
1535Calories
39 gProtein
300 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1535 kcal
Protein39 g
Carbohydrates300 g
Fiber0 g
Sugars202 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium759 mg
Potassium458 mg
Calcium399 mg
Iron11 mg
Magnesium60 mg
Phosphorus629 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 18. The excerpt below is the record exactly as published.
ECLAIR PUDDING. Four eggs, one cup sugar, one cup flour, one teaspoon vanilla, one teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.