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Pudding

Name: Pudding
Yield: 3 servings
Ingredients: One pint of milk; three eggs; three cups of flour; teaspoonful of salt

From Temperance cook book, 1887

Serves 3

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

628Calories

25 gProtein

105 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein25 g

Carbohydrates105 g

Fiber0 g

Sugars8 g

Total Fat12 g

Saturated Fat4.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol205 mg

Sodium913 mg

Potassium483 mg

Calcium252 mg

Iron7.9 mg

Magnesium59 mg

Phosphorus399 mg

Zinc2.2 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A132 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)8.7 mg

Folate224 mcg

Choline176 mg

Caffeine0 mg

Water194 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 19. The excerpt below is the record exactly as published.

pud- ding, to eat like vegetables with the roast, as follows: One pint of milk, take three eggs, three cups of flour, teaspoonful of salt

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