vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Silver Pudding
From The Pattern cook-book, 1890
Serves 3
Ensure the water does not boil during baking.
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
448Calories
21 gProtein
49 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein21 g
Carbohydrates49 g
Fiber0 g
Sugars50 g
Total Fat20 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol354 mg
Sodium437 mg
Potassium606 mg
Calcium447 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus494 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline303 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 197. The excerpt below is the record exactly as published.
SILVER PUDDING. Five eggs, * One quart of milk. Oncrhalf cupful of sugar. One-half table-spoonful of butter. One tea-spoonful of vanilla. One-quarter tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.