Minute Pudding
From Perfection in baking, 1895
Presented as published in 1895. 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
1585Calories
54 gProtein
253 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1585 kcal
Protein54 g
Carbohydrates253 g
Fiber0 g
Sugars189 g
Total Fat42 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium1682 mg
Potassium1719 mg
Calcium1273 mg
Iron6.6 mg
Magnesium151 mg
Phosphorus1274 mg
Zinc6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2.2 mg
Niacin (B3)6.8 mg
Folate183 mcg
Choline468 mg
Caffeine0 mg
Water943 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 12. The excerpt below is the record exactly as published.
Min ute Pudding. Of one quart milk take enough with three ounces of flour to make a soft batter. The balance of the milk, with five ounces of sugar, set on the fire. When boiling, add one-half teaspoonful salt and two beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.