Puff Pudding
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
656Calories
46 gProtein
43 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein46 g
Carbohydrates43 g
Fiber0 g
Sugars5.5 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1127 mg
Sodium462 mg
Potassium615 mg
Calcium289 mg
Iron7.9 mg
Magnesium59 mg
Phosphorus737 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D6.9 mcg
Vitamin C0 mg
Vitamin A509 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B123.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)3.5 mg
Folate216 mcg
Choline898 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 64. The excerpt below is the record exactly as published.
Puff Pudding. Take six eggs and drop them into, six table- spoons of milk, add six tablespoons of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.