Pudding
From Buckmaster's cookery, 1887
This pudding should be quite an inch thick when browned on both sides.
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
175Calories
9 gProtein
17 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories175 kcal
Protein8.8 g
Carbohydrates17 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium376 mg
Calcium301 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus255 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline43 mg
Water215 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 65. The excerpt below is the record exactly as published.
as much flour as a tablespoon will carry, and a small pinch of salt. 2. Whisk the eggs well. 3. Strain and mix them gradually with the flour. 4. Pour in by degrees as much new milk as will reduce the batter to the consistence of rather thin cream. The tin or pan which is to receive the pudding
Cook this with the app: pantry check, scaling, and the assistant.