Minute Pudding

Name: Minute Pudding
Ingredients: One quart of milk; one pint of flour; two eggs; one teaspoonful of salt

From The easiest way in housekeeping and cooking, 1881

It is often made without eggs.

Presented as published in 1881. 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

1646Calories

72 gProtein

240 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories1646 kcal

Protein72 g

Carbohydrates240 g

Fiber0 g

Sugars47 g

Total Fat44 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol489 mg

Sodium2851 mg

Potassium1942 mg

Calcium1304 mg

Iron16 mg

Magnesium195 mg

Phosphorus1453 mg

Zinc7.2 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B126.2 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.9 mg

Niacin (B3)18 mg

Folate448 mcg

Choline468 mg

Caffeine0 mg

Water960 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 121. The excerpt below is the record exactly as published.

Minute Pudding. One quart of milk ; one pint of flour ; two eggs ; one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.