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Hasty Pudding (Recipe 4)
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
8Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories7.5 kcal
Protein0.4 g
Carbohydrates0.6 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.5 mg
Sodium4.8 mg
Potassium19 mg
Calcium15 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.2 mg
Water11 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.
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. Line a dish with a thin layer of light paste, mask the bottom with marmalade, pour in the Hasty Pudding, and bake for half-an-hour in a moderate oven. (4) Put 2 breakfast-cupfuls of milk on to boil, and mix in sufficient flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.