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HASTY PUDDING
From Consult me, 1902
Serves 2
Another version is made by stirring flour into boiling water with a little salt, served with treacle, sugar, or sugar and butter.
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
161Calories
8 gProtein
14 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories161 kcal
Protein8.4 g
Carbohydrates14 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium371 mg
Calcium300 mg
Iron0.2 mg
Magnesium30 mg
Phosphorus250 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate6.3 mcg
Choline43 mg
Water215 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 254. The excerpt below is the record exactly as published.
HASTY PUDDING. — Rub down a table-spoonful of flour in a little cold milk, then stir it into a pint of boiling milk ; sweeten with sugar
Cook this with the app: pantry check, scaling, and the assistant.