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Steamed Pudding No. 2
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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
288Calories
5 gProtein
34 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein5.3 g
Carbohydrates34 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol40 mg
Sodium360 mg
Potassium95 mg
Calcium119 mg
Iron2.5 mg
Magnesium14 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 108. The excerpt below is the record exactly as published.
Steamed Pudding No. 2. — Omit the butter, use thin cream for wetting, and make in all other respects like Steamed Pudding No. i. Steamed Pudding No. 3. — Sift together two cups of flour, one even. teaspoonful of soda, and half a teaspoon- ful of salt. Add a cup of sour cream, stir until perfectly mixed, then fill a buttered pudding bowl about two thirds full of the batter, and steam an hour and a half Serve hot, with liquid, foamy, or fruit sauce. Sour milk can be used instead of cream for making this pudding, if a spoonful of butter be mixed with the flour. Steamed Pudding No. 4. — Sift together two cups of 236 The Art of Cookery. flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt
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