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Spoon Pudding
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
307Calories
13 gProtein
38 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein13 g
Carbohydrates38 g
Fiber1.2 g
Sugars13 g
Total Fat11 g
Saturated Fat5.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol55 mg
Sodium375 mg
Potassium440 mg
Calcium348 mg
Iron1.7 mg
Magnesium41 mg
Phosphorus304 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate57 mcg
Choline86 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 352. The excerpt below is the record exactly as published.
Spoon Pudding. — Mix a teaspoonful of flour smoothly with a little cold water ; add a beaten egg, a pinch of salt, and a, teacupful of milk. Stir well, turn into a teacup which has been greased well inside, lay a round of greased paper on the top, and steam gently half an hour. Turn out, and serve with a tablespoonful of sherry
Cook this with the app: pantry check, scaling, and the assistant.