Porcupine Pudding
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
1458Calories
33 gProtein
302 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1458 kcal
Protein33 g
Carbohydrates302 g
Fiber0 g
Sugars201 g
Total Fat17 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol559 mg
Sodium1630 mg
Potassium392 mg
Calcium899 mg
Iron11 mg
Magnesium56 mg
Phosphorus729 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A242 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.6 mg
Folate271 mcg
Choline442 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 19. The excerpt below is the record exactly as published.
PORCUPINE PUDDING. One cup sugar, one cup flour, three eggs, three teaspoons baking powder, dissolved in teaspoon of milk
Cook this with the app: pantry check, scaling, and the assistant.