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Wentworth House Batter Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Let it stand half an hour by the fireside before serving.
Presented as published in 1898. 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
679Calories
40 gProtein
60 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein40 g
Carbohydrates60 g
Fiber0 g
Sugars24 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium1002 mg
Calcium692 mg
Iron5.3 mg
Magnesium89 mg
Phosphorus840 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)3.8 mg
Folate146 mcg
Choline528 mg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 334. The excerpt below is the record exactly as published.
Wentworth House Batter Pudding-.— {Family Recipe.) — Take one pint of milk, three eggs, six spoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.