Egg Pudding

Name: Egg Pudding
Ingredients: Three Eggs; One pint of Milk; One teacupful of Flour; Currant Jelly

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

507Calories

35 gProtein

24 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories507 kcal

Protein35 g

Carbohydrates24 g

Fiber0 g

Sugars24 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium398 mg

Potassium938 mg

Calcium683 mg

Iron2.6 mg

Magnesium76 mg

Phosphorus789 mg

Zinc4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.6 mg

Folate71 mcg

Choline528 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 27. The excerpt below is the record exactly as published.

EGG PUDDING Ingredients : Three Eggs One pint of Milk One teacupful of Flour Currant Jelly

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