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Feather Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
999Calories
25 gProtein
202 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories999 kcal
Protein25 g
Carbohydrates202 g
Fiber0 g
Sugars104 g
Total Fat22 g
Saturated Fat3.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol318 mg
Sodium605 mg
Potassium374 mg
Calcium405 mg
Iron8.9 mg
Magnesium52 mg
Phosphorus445 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate236 mcg
Choline231 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 328. The excerpt below is the record exactly as published.
Feather Pudding. The materials used are : two level table-spoonfuls of butter, three eggs, one cupful of sugar, two scant cupfuls of sifted flour, half a cupful of milk, two teaspoonfuls of baking-powder, and one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.