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Flour Pudding, Hasty
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: half an hour. Sufficient for two or three persons.
Presented as published in 1892. 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
714Calories
41 gProtein
67 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein41 g
Carbohydrates67 g
Fiber0 g
Sugars24 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol650 mg
Sodium401 mg
Potassium1018 mg
Calcium696 mg
Iron5.8 mg
Magnesium91 mg
Phosphorus853 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.4 mg
Folate161 mcg
Choline528 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 526. The excerpt below is the record exactly as published.
Flour Pudding, Hasty. — Make a smooth batter with two ounces of fine flour and a pint of milk. Boil it in a clean saucepan over a slow fire until quite thick : add sugar to sweeten, half an ounce of butter, a few drops of the essence of ratafia, and a little grated nut- meg. Let it stay till cold ; then beat into the batter three eggs
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