The Little Invalid’s Pudding

Name: The Little Invalid’s Pudding
Ingredients: one ounce of arrowroot; half a pint more of milk; one well-beaten egg; sugar to taste

From The child's cookery book, 1900

Presented as published in 1900. 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

236Calories

15 gProtein

15 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories236 kcal

Protein15 g

Carbohydrates15 g

Fiber0.4 g

Sugars12 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium171 mg

Potassium563 mg

Calcium329 mg

Iron1.5 mg

Magnesium42 mg

Phosphorus373 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0.5 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.8 mg

Folate119 mcg

Choline190 mg

Caffeine0 mg

Water276 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 11. The excerpt below is the record exactly as published.

The Little Invalid’s Pudding Mix one ounce of arrowroot smoothly with a little cold milk, then stir in half a pint more milk, and add one well-beaten egg, and sugar to taste

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