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Extra 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
579Calories
29 gProtein
75 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein29 g
Carbohydrates75 g
Fiber3.6 g
Sugars13 g
Total Fat19 g
Saturated Fat7.9 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol401 mg
Sodium337 mg
Potassium596 mg
Calcium408 mg
Iron2.8 mg
Magnesium68 mg
Phosphorus548 mg
Zinc3.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate84 mcg
Choline343 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 214. The excerpt below is the record exactly as published.
EXTRA PUDDING.-Cut light bread into thin slices. Form into the shape of a pudding in a dish. Then add a layer of any preserve, then a slice of bread, and repeat till the dish is full. Beat four or five eggs, and mix well with a pint of milk ; then pour it over the bread and preserve, having pre- viously dusted the same with a coating of rice flour
Cook this with the app: pantry check, scaling, and the assistant.