vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Hasty Pudding

Name: Hasty Pudding
Yield: 3 servings
Ingredients: 2 cups cold milk; 2 cups cornmeal; 2 teaspoons flour; 1 teaspoon salt; 4 cups boiling water

From The household cook book, 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

596Calories

12 gProtein

128 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories596 kcal

Protein12 g

Carbohydrates128 g

Fiber7.2 g

Sugars1.9 g

Total Fat3.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium1501 mg

Potassium224 mg

Calcium206 mg

Iron25 mg

Magnesium50 mg

Phosphorus141 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate289 mcg

Choline16 mg

Caffeine0 mg

Water267 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 223. The excerpt below is the record exactly as published.

HASTY PUDDING.— Into 2 cups cold milk, stir 2 cups corn- meal, 2 teaspoons flour, 1 teaspoon salt; gradually stir this into 4 cups boiling water

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