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French Pudding
From Consult me, 1902
Serves 3
Presented as published in 1902. 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
539Calories
32 gProtein
48 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein32 g
Carbohydrates48 g
Fiber0 g
Sugars16 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol535 mg
Sodium314 mg
Potassium728 mg
Calcium482 mg
Iron4.7 mg
Magnesium66 mg
Phosphorus637 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.3 mg
Folate130 mcg
Choline450 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 226. The excerpt below is the record exactly as published.
FRENCH PUDDING, — Milk, 1 quart ; flour, a cupful, or more, 8 or 9 eggs
Cook this with the app: pantry check, scaling, and the assistant.