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Egg Pudding
From Recipes for the million, 1891
Serves 2
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
463Calories
32 gProtein
24 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein32 g
Carbohydrates24 g
Fiber0 g
Sugars18 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium352 mg
Potassium766 mg
Calcium535 mg
Iron3.1 mg
Magnesium64 mg
Phosphorus675 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1 mg
Folate83 mcg
Choline506 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 64. The excerpt below is the record exactly as published.
EGG PUDDING. — Beat up half a dozen good-sized eggs, and mix them with two tablespoonfuls of flour and a pint and a half of milk ; add salt, nutmeg, lemon and orange-flower water to flavour
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