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Hasty Pudding (Recipe 2)
From The encyclopaedia of practical cookery, 1892
Serves 4
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
110Calories
6 gProtein
8 gCarbs
6 gFat
Full nutrition (30 nutrients)
Calories110 kcal
Protein6 g
Carbohydrates8.5 g
Sugars8.8 g
Total Fat5.8 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium69 mg
Potassium274 mg
Calcium225 mg
Iron0 mg
Magnesium22 mg
Phosphorus185 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline33 mg
Water161 g
Estimated from matched ingredients across 4 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.
1J pints of milk into a saucepan over the fire ; when it boils, stir in as much flour as will make it quite thick, sprinkling the flour in with the hand ; boil it well for fifteen minutes. Serve hot, with either treacle or sugar and fresh butter. Grated nutmeg is sometimes added, and a squeeze of lemon-juice is a great improvement
Cook this with the app: pantry check, scaling, and the assistant.