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Larks in Batter Pudding

Name: Larks in Batter Pudding
Yield: 2 servings
Ingredients: six table-spoonfuls of flour; four table-spoonfuls of water; four well-beaten eggs; a pint of milk; a tea-spoonful of salt; half a tea-spoonful of pepper; half a dozen larks; a slice of bacon

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for five or six persons. Probable cost: Is. 6d. per dozen.

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

408Calories

24 gProtein

31 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories408 kcal

Protein24 g

Carbohydrates31 g

Fiber0.1 g

Sugars12 g

Total Fat21 g

Saturated Fat8.7 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol407 mg

Sodium1463 mg

Potassium560 mg

Calcium365 mg

Iron3.2 mg

Magnesium50 mg

Phosphorus484 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A239 mcg

Vitamin E1.2 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.2 mg

Folate85 mcg

Choline341 mg

Caffeine0 mg

Water327 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 817. The excerpt below is the record exactly as published.

Larks in Batter Pudding. — Mix six table-spoonfuls of flour very smoothly with four- table-spoonfuls of water, fom- well-beaten eggs, and a pint of milk. Add a tea-spoonful of salt and half a tea-spoonful of pepper. Grease a pie-dish thickly, pour in the batter, and put into it half a dozen larks, which have been picked, cleaned, and trussed, with a slice of bacon

Cook this with the app: pantry check, scaling, and the assistant.