HGG Pudding

Name: HGG Pudding
Ingredients: five or six hard boiled eggs; a layer of bread crumbs; soaked in milk; melted butter; Put in salt and pepper to taste

From Popular cook book, 1899

Presented as published in 1899. 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

960Calories

54 gProtein

92 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories960 kcal

Protein54 g

Carbohydrates92 g

Fiber4.9 g

Sugars21 g

Total Fat62 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol1025 mg

Sodium1196 mg

Potassium897 mg

Calcium626 mg

Iron8.2 mg

Magnesium101 mg

Phosphorus859 mg

Zinc5.2 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D7.8 mcg

Vitamin C0 mg

Vitamin A450 mcg

Vitamin E2.8 mg

Vitamin K7.9 mcg

Vitamin B60.6 mg

Vitamin B124.5 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)7.6 mg

Folate226 mcg

Choline794 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 16. The excerpt below is the record exactly as published.

HGG PUDDING. Put a layer of bread* crumbs; soaked™insimilky and melted butter 1n the bottom of a bakingdish; cut in slices, five or six hard boiled eggs, put in a layer of these sprinkled with a little grated ham, then another layer of bread crnimbs, another layer of eggs and so on until the dish is full. Putin salt and pepper to taste,

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