Fruit Batter Pudding

Name: Fruit Batter Pudding
Ingredients: four eggs; a pint of flour; a pinch of salt; as much milk as will make a rather thick batter; half a cupful of sugar; as many raspberries or cherries as you can

From Catherine Owen's new cook book .., 1885

Refer to the Fruit Sauce recipe for serving.

Presented as published in 1885. 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

1737Calories

61 gProtein

307 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1737 kcal

Protein61 g

Carbohydrates307 g

Fiber0 g

Sugars113 g

Total Fat31 g

Saturated Fat11 g

Monounsaturated Fat9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol773 mg

Sodium383 mg

Potassium985 mg

Calcium460 mg

Iron18 mg

Magnesium120 mg

Phosphorus913 mg

Zinc5.4 mg

Copper0.5 mg

Manganese2 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B123.1 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)17 mg

Folate495 mcg

Choline631 mg

Caffeine0 mg

Water392 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 103. The excerpt below is the record exactly as published.

ERUIT BATTER PUDDING. Make a batter with four eggs, and a pint of flour and a pinch of salt, using as much milk as will make a rather thick batter ; stir in as many raspberries or cherries as you can, with half a cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.