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Hasty Pudding
From The economical cook book, 1905
Serves 2
Can be made during dinner.
Presented as published in 1905. 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
364Calories
22 gProtein
23 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein22 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium800 mg
Calcium627 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus591 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water467 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 88. The excerpt below is the record exactly as published.
Hasty Pudding. Beat the yolks of two eggs, and stir them into a quart of milk, with a pinch of salt, set the milk over the fire, and when it comes to a boil, stir in dry flour, sifting it through your fingers
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