Tom Thumb's Batter Pudding
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
473Calories
16 gProtein
85 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein16 g
Carbohydrates85 g
Fiber4.7 g
Sugars42 g
Total Fat9.8 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol201 mg
Sodium118 mg
Potassium634 mg
Calcium204 mg
Iron3.5 mg
Magnesium46 mg
Phosphorus308 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C14 mg
Vitamin A126 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.4 mg
Folate92 mcg
Choline181 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 13. The excerpt below is the record exactly as published.
Tom Thumb^s Batter Pudding Make a batter of one egg, the yolk and white beaten separately, then thrown into a basin together ; to this add by degrees an ounce and a half of flour, a pinch of salt, and a quarter of a pint of milk. Cut up two large apples
Cook this with the app: pantry check, scaling, and the assistant.