Minute Pudding
From Six little cooks, 1910
Best served hot.
Presented as published in 1910. 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
1210Calories
43 gProtein
216 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1210 kcal
Protein43 g
Carbohydrates216 g
Fiber0 g
Sugars23 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1357 mg
Potassium1072 mg
Calcium648 mg
Iron14 mg
Magnesium125 mg
Phosphorus763 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate401 mcg
Choline87 mg
Caffeine0 mg
Water454 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 47. The excerpt below is the record exactly as published.
minute pudding or some Jenny Linds," said she. " Oh, what are they? give us the receipts!" cried Grace, pulling out her note book and writing down No. 124 — MINUTE PUDDING. Boil a pint of milk with half a teaspoonful of salt. As soon as the milk begins to rise, stir in one pint of flour
Cook this with the app: pantry check, scaling, and the assistant.