vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Steamed Egg Pudding
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
412Calories
23 gProtein
33 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein23 g
Carbohydrates33 g
Fiber0.5 g
Sugars24 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol244 mg
Sodium2591 mg
Potassium991 mg
Calcium664 mg
Iron1.8 mg
Magnesium82 mg
Phosphorus630 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.7 mcg
Vitamin C103 mg
Vitamin A243 mcg
Vitamin E1.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline234 mg
Caffeine0 mg
Water514 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 104. The excerpt below is the record exactly as published.
teaspoonful Salt, i tea- apooul'ul Nutmeg, 1 pint Milk. Mix the dry ingredients, then drop in tlie eggs, not beaten ; add 1 pint cold milk graduall}^ and beat all well. Butter a basin (not tin), siDi’inkle 2 oz. currants
Cook this with the app: pantry check, scaling, and the assistant.