vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Pudding
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
520Calories
18 gProtein
46 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein18 g
Carbohydrates46 g
Fiber0 g
Sugars31 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol602 mg
Sodium119 mg
Potassium448 mg
Calcium371 mg
Iron2.4 mg
Magnesium37 mg
Phosphorus466 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A341 mcg
Vitamin E1.7 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.5 mg
Folate103 mcg
Choline463 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 87. The excerpt below is the record exactly as published.
Egg Pudding. Take one quart of milk, put in a double boiler and let come to a boil; mix nine tablespoonfuls of flour with one pint of cold milk, and stir into the boiling milk and let it remain on the fire until well cooked. Beat the yolks of twelve eggs, six tablespoonfuls of sugar, and three of melted butter
Cook this with the app: pantry check, scaling, and the assistant.