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Raspberry Batter Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
771Calories
32 gProtein
48 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein32 g
Carbohydrates48 g
Fiber0 g
Sugars24 g
Total Fat51 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium10028 mg
Potassium914 mg
Calcium667 mg
Iron3.6 mg
Magnesium79 mg
Phosphorus724 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.7 mg
Folate97 mcg
Choline381 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 115. The excerpt below is the record exactly as published.
Raspberry Batter Pudding Coffee *Raspberry Batter Pudding—1l pint milk, 2 eggs, 4 tablespoons flour, salt, and melted Crisco
Cook this with the app: pantry check, scaling, and the assistant.