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French Batter Pudding
From The Twin-city housewife, 1920
Serves 5
Presented as published in 1920. 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
645Calories
18 gProtein
112 gCarbs
19 gFat
Full nutrition (35 nutrients)
Calories645 kcal
Protein18 g
Carbohydrates112 g
Fiber0 g
Sugars100 g
Total Fat19 g
Saturated Fat6.1 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol334 mg
Sodium938 mg
Potassium426 mg
Calcium446 mg
Iron2.5 mg
Magnesium38 mg
Phosphorus430 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A190 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate60 mcg
Choline270 mg
Caffeine0 mg
Alcohol1.7 g
Water239 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 53. The excerpt below is the record exactly as published.
French Batter Pudding Beat eight eggs separately, add nine tablespoons flour with which has been sifted three teaspoons baking powder and one level teaspoon salt; to this add gradually one quart of milk. Grease a deep pan and bake slowly. Serve hot with the following sauce. Sauce: Cream together one pound pulverized sugar and two tablespoons butter, add one egg well-beaten and one wineglass of brandy
Cook this with the app: pantry check, scaling, and the assistant.