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Minute Pudding
From The Pattern cook-book, 1890
Serves 3
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
501Calories
20 gProtein
80 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein20 g
Carbohydrates80 g
Fiber0 g
Sugars16 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol42 mg
Sodium903 mg
Potassium602 mg
Calcium416 mg
Iron4.7 mg
Magnesium61 mg
Phosphorus419 mg
Zinc2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6 mg
Folate134 mcg
Choline58 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 194. The excerpt below is the record exactly as published.
MINUTE PUDDING. 447 One quart of milk. One pint of flour. One tea-spoonful of salt. One tea-spoonful of butter. Two eggs
Cook this with the app: pantry check, scaling, and the assistant.