vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pudding
From Tried favourites cookery book, 1909
Serves 1
Egg will be merely warmed through, and starchy matter thoroughly cooked.
Presented as published in 1909. 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
359Calories
23 gProtein
17 gCarbs
22 gFat
Full nutrition (32 nutrients)
Calories359 kcal
Protein23 g
Carbohydrates17 g
Fiber0.4 g
Sugars12 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium100 mg
Potassium494 mg
Calcium301 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus274 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A78 mcg
Vitamin E2.9 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate96 mcg
Choline43 mg
Water307 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 167. The excerpt below is the record exactly as published.
Pudding:. Mix cold milk and arrowroot together — 1 oz. to ^ pint milk. Boil together, and when swollen (in one or two minutes) pour into basin ; sweeten, and break in the yolks of 1 or 2 eggs. Stir well. Whip whites
Cook this with the app: pantry check, scaling, and the assistant.