Millet Pudding
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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
878Calories
41 gProtein
102 gCarbs
35 gFat
Full nutrition (32 nutrients)
Calories878 kcal
Protein41 g
Carbohydrates102 g
Fiber8.5 g
Sugars47 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium410 mg
Potassium2993 mg
Calcium1321 mg
Iron1.3 mg
Magnesium204 mg
Phosphorus1233 mg
Zinc5.6 mg
Copper1.9 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin C11 mg
Vitamin A333 mcg
Vitamin E0.5 mg
Vitamin B61.2 mg
Vitamin B125.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)12 mg
Folate84 mcg
Choline174 mg
Water929 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 24. The excerpt below is the record exactly as published.
MILLET PUDDING. Millet pudding is made as directed for "Whole Rice Pudding, excepting that, instead of rice, you must put in the same quantity of millet seeds. GROUND RICE PUDDING. Pound fine in a mortar twelve bitter and twenty-four sweet almonds; break four eggs into a basin, and whisk them to a froth; grate the peel of a lemon, some nut- meg, and cinnamon. When these are all ready, put a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.