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French Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
636Calories
20 gProtein
60 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein20 g
Carbohydrates60 g
Fiber0 g
Sugars9 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol275 mg
Sodium154 mg
Potassium486 mg
Calcium301 mg
Iron4.4 mg
Magnesium48 mg
Phosphorus385 mg
Zinc2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E0.7 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate124 mcg
Choline180 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 72. The excerpt below is the record exactly as published.
FRENCH PUDDING. Mrs. Henry Ewing. Beat four eggs very light. Make a batter of two teacups of flour, three teacups of milk, and one of cream ; pour in the eggs and beat all well together. A.dd a tablespoon of melted butter
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