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Norfolk Pudding Pupp
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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
37 gProtein
42 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein37 g
Carbohydrates42 g
Fiber0 g
Sugars24 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium970 mg
Calcium688 mg
Iron3.9 mg
Magnesium82 mg
Phosphorus815 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.2 mg
Folate108 mcg
Choline528 mg
Caffeine0 mg
Water546 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 84. The excerpt below is the record exactly as published.
Norfolk Pudding Pupp. Measure out six spoonfuls of flour to six eggs; break the eggs carefully, the yolks in one dish, the whites in another ; after beating the yolks till very thick, add them to the flour, stirring in a quart of milk gradually, and not forgetting to put in a pinch of salt
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