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Hasty Pudding
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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
149Calories
8 gProtein
12 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories149 kcal
Protein8.1 g
Carbohydrates12 g
Sugars12 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium95 mg
Potassium374 mg
Calcium306 mg
Iron0 mg
Magnesium30 mg
Phosphorus251 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline44 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 79. The excerpt below is the record exactly as published.
Hasty Pudding. Set some milk on the fire, and when boiling, add a little salt ; gradually stir in as much flour as will make it a proper thick- nes
Cook this with the app: pantry check, scaling, and the assistant.