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Hasty Pudding (Recipe 1)
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
712Calories
32 gProtein
75 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein32 g
Carbohydrates75 g
Fiber4.7 g
Sugars9.8 g
Total Fat33 g
Saturated Fat7.1 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol329 mg
Sodium182 mg
Potassium739 mg
Calcium363 mg
Iron7.1 mg
Magnesium152 mg
Phosphorus593 mg
Zinc3.5 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E11 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)6.7 mg
Folate177 mcg
Choline294 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 90. The excerpt below is the record exactly as published.
lib. of flour with lqt. of cold fresh milk till quite smooth, put it over the fire in a saucepan, stir constantly till it boils, and boil for nearly a-quarter-of-an-hour, stirring occasionally ; then take it from the fire and let it cool. Beat up ten eggs ; blanch and pound ljoz. of sweet almonds, adding a little of the beaten egg to keep them from oiling. When Fig. 942. Hasty Puddings served in Basins. the boiled flour and milk is cold, mix into it the eggs and the pounded almonds, add sufficient sugar to sweeten
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