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Milk Pudding
From The encyclopaedia of practical cookery, 1892
Serves 2
Serve with red-currant jelly.
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
407Calories
24 gProtein
32 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein24 g
Carbohydrates32 g
Fiber0 g
Sugars24 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol261 mg
Sodium257 mg
Potassium817 mg
Calcium631 mg
Iron1.5 mg
Magnesium67 mg
Phosphorus605 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.3 mg
Folate42 mcg
Choline234 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 528. The excerpt below is the record exactly as published.
Milk Pudding. — (1) Boil 2 table-spoonfuls of rose-water in Iqt. of Milk, add a little salt and 3 table-spoonfuls of flour, stir till it thickens, and simmer for ten minutes ; if not sufficiently thick add more flour, and simmer for another ten minutes; then stir into it two well-beaten eggs
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