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French Pudding
From The art of cookery, 1899
Serves 2
Serve with liquid, orange, or strawberry sauce.
Presented as published in 1899. 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
358Calories
18 gProtein
45 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein18 g
Carbohydrates45 g
Fiber2.4 g
Sugars9.4 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol201 mg
Sodium1096 mg
Potassium358 mg
Calcium277 mg
Iron3.5 mg
Magnesium44 mg
Phosphorus311 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.7 mg
Folate81 mcg
Choline177 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 107. The excerpt below is the record exactly as published.
French Pudding. — To one cup of Bread Crumbs No. I add one cup of sweet milk. Stir well together and let soak an hour. Mash smooth with a fork, add two eggs beaten together, half a teaspoonful of salt, and gradually one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.