Rhubarb and Batter Pudding

Name: Rhubarb and Batter Pudding
Ingredients: Fill a buttered pie-dish with rhubarb; 2 or 3 eggs; a tablespoonful of flour; sufficient milk to form the mixture into a thick cream

From English and French cookery, 1890

Presented as published in 1890. 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

172Calories

13 gProtein

7 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories172 kcal

Protein13 g

Carbohydrates6.8 g

Fiber0 g

Sugars0.4 g

Total Fat9.6 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium142 mg

Potassium149 mg

Calcium57 mg

Iron2.2 mg

Magnesium14 mg

Phosphorus206 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate60 mcg

Choline294 mg

Caffeine0 mg

Water77 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 73. The excerpt below is the record exactly as published.

Rhubarb and Batter Puddings — Fill a buttered pie-dish with rhubarb cut as for a tart. Make a rich batter with 2 or 3 eggs, allow- ing a tablespoonful of flour to each egg, and sufficient milk to form the mixture into a thick cream

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