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Minute Pudding
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
593Calories
29 gProtein
71 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein29 g
Carbohydrates71 g
Fiber0 g
Sugars24 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium257 mg
Potassium885 mg
Calcium639 mg
Iron4.4 mg
Magnesium81 mg
Phosphorus659 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.5 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)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.8 mg
Folate124 mcg
Choline234 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 267. The excerpt below is the record exactly as published.
MINUTE PUDDING. No. 2. One quart of milk, salt, two eggs, about & pint of flour
Cook this with the app: pantry check, scaling, and the assistant.