Tea-Cup Pudding

Name: Tea-Cup Pudding
Ingredients: 1 heaped dessert-spoonful cornflour; 1 teaspoonful sugar; A few grains of salt; | pint milk; 1 egg; A little butter

From Cookery book and general axioms for plain 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

234Calories

14 gProtein

16 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories234 kcal

Protein14 g

Carbohydrates16 g

Fiber0 g

Sugars16 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium164 mg

Potassium435 mg

Calcium328 mg

Iron0.9 mg

Magnesium35 mg

Phosphorus345 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 38. The excerpt below is the record exactly as published.

TEA-CUP PUDDING. Ingredients : — 1 heaped dessert-spoonful cornflour. 1 teaspoonful sugar. A few grains of salt. | pint milk. 1 egg. A little butter

Cook this with the app: pantry check, scaling, and the assistant.