vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Pudding
From The encyclopædia of practical cookery, 1890
Serves 1
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
753Calories
44 gProtein
137 gCarbs
3 gFat
Full nutrition (19 nutrients)
Calories753 kcal
Protein44 g
Carbohydrates137 g
Total Fat2.5 g
Sodium3.4 mg
Potassium231 mg
Calcium32 mg
Iron9.6 mg
Magnesium45 mg
Phosphorus184 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin B60.1 mg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)11 mg
Folate272 mcg
Water221 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 349. The excerpt below is the record exactly as published.
6oz. of flour. Add to the pudding first a little flour, and then a little beaten white of egg
Cook this with the app: pantry check, scaling, and the assistant.