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Egg Pudding
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
625Calories
39 gProtein
51 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein39 g
Carbohydrates51 g
Fiber0 g
Sugars18 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol695 mg
Sodium388 mg
Potassium848 mg
Calcium556 mg
Iron5.5 mg
Magnesium76 mg
Phosphorus762 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A397 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.4 mg
Folate150 mcg
Choline580 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 207. The excerpt below is the record exactly as published.
EGG PUDDING.— It Is made chiefly of eggs. It is nice made thus : beat well seven eggs ; mix well with 3 oss. of flour, pint and a half of milk, a little salt ; flavour with nutmeg, lemon juice, and orange flower water
Cook this with the app: pantry check, scaling, and the assistant.