Milk Puddings
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Ensure proper cooking to maintain nourishment.
Presented as published in 1906. 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
575Calories
28 gProtein
65 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein28 g
Carbohydrates65 g
Fiber4.7 g
Sugars24 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium1008 mg
Calcium636 mg
Iron3.1 mg
Magnesium141 mg
Phosphorus758 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 4. The excerpt below is the record exactly as published.
Milk Puddings containing cereals must be thoroughly boiled to cook the starch before the eggs are added ; after which the temperature must be lowered to prevent the eggs curdling. The usual quantity allowed is two ounces of grain to a pint of milk and one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.