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Puff Pudding
From Temperance cook book, 1887
Serves 1
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
978Calories
41 gProtein
157 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories978 kcal
Protein41 g
Carbohydrates157 g
Fiber0 g
Sugars12 g
Total Fat20 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium9938 mg
Potassium761 mg
Calcium397 mg
Iron12 mg
Magnesium91 mg
Phosphorus647 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)13 mg
Folate348 mcg
Choline337 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 93. The excerpt below is the record exactly as published.
PUFF PUDDING. One and one-half cups of flour, one cupful of milk, two eggs, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.