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Railway Pudding
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
208Calories
2 gProtein
50 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein2.4 g
Carbohydrates50 g
Fiber0 g
Sugars34 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium158 mg
Potassium33 mg
Calcium94 mg
Iron1.4 mg
Magnesium6.4 mg
Phosphorus58 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline0.5 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 121. The excerpt below is the record exactly as published.
Railway Pudding. Butter a shallow tin. Mix a teacTip of flour, one of sugar, and 2 heaped teaspoonfuls of baking powder. Mix in a bowl 3 eggs and 1 tablespoon milk
Cook this with the app: pantry check, scaling, and the assistant.