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Puff Pudding
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
637Calories
27 gProtein
82 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein27 g
Carbohydrates82 g
Fiber2.3 g
Sugars25 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol109 mg
Sodium566 mg
Potassium867 mg
Calcium695 mg
Iron3.9 mg
Magnesium81 mg
Phosphorus615 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A219 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.4 mg
Folate130 mcg
Choline171 mg
Caffeine0 mg
Water466 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 86. The excerpt below is the record exactly as published.
Puff Pudding. One quart of milk, four beaten eggs, four tablespoonfuls of flour and a little salt
Cook this with the app: pantry check, scaling, and the assistant.