vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hasty Pudding (Recipe 3)
From The encyclopaedia of practical cookery, 1892
Serves 1
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
452Calories
27 gProtein
47 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein27 g
Carbohydrates47 g
Fiber0 g
Sugars3 g
Total Fat17 g
Saturated Fat5.6 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol564 mg
Sodium233 mg
Potassium359 mg
Calcium156 mg
Iron5.8 mg
Magnesium39 mg
Phosphorus409 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A256 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)4 mg
Folate161 mcg
Choline450 mg
Caffeine0 mg
Water164 g
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.
2 breakfast-cupfuls of milk into a saucepan, bring it to the boil, shake in 2oz. of flour, and stir till thick ; turn it into a basin, mix in |oz. or loz. of butter, grate over a little nutmeg, and sweeten to taste. Leave it till cold, then work in three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.