Half Hour Pudding

Name: Half Hour Pudding
Ingredients: 1 1/2 pts. of milk; 1 unbeaten egg; 1 tablespoonful of sugar; a little butter; salt; 1 teaspoonful of nutmeg; 1 teaspoonful of cream of tartar; 1/2 teaspoonful of soda; 1/2 cup of currants

From 365 desserts, 1900

It is very nice without the currants.

Presented as published in 1900. 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

180Calories

7 gProtein

26 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories180 kcal

Protein7.2 g

Carbohydrates26 g

Fiber0.5 g

Sugars13 g

Total Fat5.9 g

Saturated Fat2.2 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium75 mg

Potassium1063 mg

Calcium64 mg

Iron2 mg

Magnesium24 mg

Phosphorus137 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C101 mg

Vitamin A87 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate25 mcg

Choline147 mg

Caffeine0 mg

Water84 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 15. The excerpt below is the record exactly as published.

Half Hour Pudding. Boil iy pts. of milk, pour it over as many stale pieces of bread as it will soften ; let it stand 10 minutes, and add 1 unbeaten egg, 1 tablespoonful of sugar, a little butter, salt and nutmeg, 1 teaspoonful of cream of tartar, y teaspoonful of soda; beat all well to- gether and add the rest of the milk, then stir in y2 cup of currants

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