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Hasty Pudding
From The thorough good cook, 1895
Serves 2
Remove bay leaves before stirring in flour.
Presented as published in 1895. 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
367Calories
22 gProtein
24 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories367 kcal
Protein22 g
Carbohydrates24 g
Fiber0.3 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
Potassium805 mg
Calcium636 mg
Iron1.3 mg
Magnesium65 mg
Phosphorus592 mg
Zinc2.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0.5 mg
Vitamin A239 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)0.6 mg
Folate25 mcg
Choline234 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 243. The excerpt below is the record exactly as published.
Hasty Pudding. Put four bay-leaves into a quart of milk, and set it on the fire to boil. Then beat up the yolks of two eggs with a little salt. Take a small quantity of the milk, and beat up with your eggs ; remove the bay-leaves, and stir up the remainder of your milk. Then, with a Avooden spoon in one hand and flour
Cook this with the app: pantry check, scaling, and the assistant.