Paste Pudding

Name: Paste Pudding
Ingredients: Place 1 pt. of milk; 3 tablespoonfuls of flour; a tablespoonful of butter; 3 beaten eggs beaten together; also a generous glass of sherry, or brandy; and 10 large seeded raisins

From Rare old receipts, 1906

Presented as published in 1906. 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

41 gFat

Full nutrition (34 nutrients)

Calories593 kcal

Protein37 g

Carbohydrates42 g

Fiber0 g

Sugars24 g

Total Fat41 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol648 mg

Sodium400 mg

Potassium973 mg

Calcium690 mg

Iron4 mg

Magnesium82 mg

Phosphorus817 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

Water548 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 2. The excerpt below is the record exactly as published.

PASTE PUDDING. Contributed by Lina S. Ives Brinton, Mrs. Ferree Brinton, St. Davids, Pa. Place 1 pt. of milk on the fire until at the boiling point. Then, take 3 tablespoonfuls of flour, stir it to a paste into the cold milk, add it very gradually to the boiled milk, stirring it for a few moments to thoroughly cook the paste and sweeten to taste. Take from the fire, and when cool add a tablespoonful of butter and 3 beaten eggs beaten together, also a generous glass of sherry, or brandy, and 10 large seeded raisins

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