Tip-Top Pudding
From Six little cooks, 1910
To be eaten hot or cold.
Presented as published in 1910. 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
2013Calories
62 gProtein
351 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories2013 kcal
Protein62 g
Carbohydrates351 g
Fiber13 g
Sugars204 g
Total Fat66 g
Saturated Fat21 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol183 mg
Sodium1958 mg
Potassium2032 mg
Calcium1626 mg
Iron11 mg
Magnesium218 mg
Phosphorus1362 mg
Zinc7.3 mg
Copper0.6 mg
Manganese2 mg
Vitamin D9.4 mcg
Vitamin C53 mg
Vitamin A313 mcg
Vitamin E0.8 mg
Vitamin K14 mcg
Vitamin B60.9 mg
Vitamin B126 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)15 mg
Folate242 mcg
Choline210 mg
Caffeine0 mg
Water967 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 45. The excerpt below is the record exactly as published.
Tip-top pudding," said Grace; " such as B-hoda makes." "Can't we have our Queen of Puddings, mamma?' said Amy. 134 SIX LITTLE COOKS. " You extravagant little things! You want nothing but the richest and most delicate dishes that can be got upl I'm disposed to try something plain to-day. But I'll give you the receipts for the others too." No. 116— Tip-Tor PUDDING. Five oz. coffee sugar, one of butter, one quart milk, one pint stale bread crumbs, one lemon, four eggs
Cook this with the app: pantry check, scaling, and the assistant.