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Ready Pudding
From Original White House Cookbook, 1887
Serves 4
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
717Calories
30 gProtein
112 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein30 g
Carbohydrates112 g
Fiber0 g
Sugars25 g
Total Fat17 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium785 mg
Potassium624 mg
Calcium364 mg
Iron7.7 mg
Magnesium68 mg
Phosphorus517 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8 mg
Folate217 mcg
Choline264 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 268. The excerpt below is the record exactly as published.
READY PUDDING. Make a batter of one quart of milk and about one pound of flour ; add six eggs, the yolks and whites separately beaten, a teaspoonful of salt and four tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.