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Hasty Pudding (Baked)

Name: Hasty Pudding (Baked)
Yield: 2 servings
Ingredients: half a pound of flour; a pint of cold milk; two well-beaten eggs; a little spice; sugar enough to sweeten

From Recipes for the million, 1891

Serves 2

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

633Calories

27 gProtein

99 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories633 kcal

Protein27 g

Carbohydrates99 g

Fiber0 g

Sugars12 g

Total Fat14 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium166 mg

Potassium589 mg

Calcium349 mg

Iron7.2 mg

Magnesium65 mg

Phosphorus468 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.9 mg

Folate205 mcg

Choline190 mg

Caffeine0 mg

Water264 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 99. The excerpt below is the record exactly as published.

HASTY PUDDING (BAKED). — Stir half a pound of flour into a pint of cold milk, pour it into a saucepan, and bring it to a boil ; let it stand till cold, then add two well-beaten eggs, a little spice, and sugar enough to sweeten

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