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Half-Hour Pudding

Name: Half-Hour Pudding
Yield: 2 servings
Ingredients: four table-spoons butter; half a pint powdered sugar; the yolks of three eggs; a rounded half pint of corn meal; the whites of the eggs beaten to a stiff froth

From Buckeye cookery, 1892

Serves 2

Presented as published in 1892. 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

863Calories

16 gProtein

192 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories863 kcal

Protein16 g

Carbohydrates192 g

Fiber6.1 g

Sugars67 g

Total Fat25 g

Saturated Fat0.3 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.3 g

Cholesterol63 mg

Sodium15 mg

Potassium229 mg

Calcium9.1 mg

Iron1.8 mg

Magnesium51 mg

Phosphorus161 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A17 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate47 mcg

Choline14 mg

Caffeine0 mg

Water61 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 129. The excerpt below is the record exactly as published.

four table-spoons butter to a cream with half a pint pow- ye dered sugar; add the yolks of three "egos, beating them in thor- -—- pughly, then a rounded half pint of corn meal, and the whites of the eggs beaten to a stiff froth

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