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Quick Pudding

Name: Quick Pudding
Yield: 2 servings
Ingredients: three eggs; a pint of flour; a cup of milk; a small half-cup of sugar; a tablespoon of melted butter; ft teaspoon and a half of cream of tartar; one of soda; half an on6 of salty; a little nutmeg

From The economical cook book, 1905

Serves 2

Presented as published in 1905. 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

842Calories

27 gProtein

155 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories842 kcal

Protein27 g

Carbohydrates155 g

Fiber0 g

Sugars56 g

Total Fat19 g

Saturated Fat4.6 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol309 mg

Sodium2583 mg

Potassium1063 mg

Calcium219 mg

Iron8.5 mg

Magnesium57 mg

Phosphorus408 mg

Zinc2.4 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.6 mg

Folate236 mcg

Choline242 mg

Caffeine0 mg

Water178 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 92. The excerpt below is the record exactly as published.

Quick Pudding. Beat three eggs very light, add to them a pint of flour, a cup of milk, a small half-cup of sugar, a tablespoon of melted butter. PA8TRT, PUDDIN08, Se. 198 ft teaspoon and a half of cream of tartar, one of soda, half an on6 of salty and a little nutmeg

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