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Baked Berry Pudding

Name: Baked Berry Pudding
Yield: 4 servings
Ingredients: two cupfuls and a half of flour; one cupful of milk; half a cupful of sugar; two table-spoonfuls of butter; two heaping teaspoonfuls of baking-powder; the whites of three eggs; one quart of berries

From Miss Parloa's kitchen companion, 1887

Serves 4

Nutmeg can be added for flavor.

Presented as published in 1887. 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

475Calories

15 gProtein

89 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories475 kcal

Protein15 g

Carbohydrates89 g

Fiber0 g

Sugars28 g

Total Fat12 g

Saturated Fat2.3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol163 mg

Sodium314 mg

Potassium252 mg

Calcium242 mg

Iron5.3 mg

Magnesium33 mg

Phosphorus270 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.4 mg

Folate143 mcg

Choline121 mg

Caffeine0 mg

Water91 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 321. The excerpt below is the record exactly as published.

Baked Berry Pudding. The materials needed are : two cupfuls and a half of flour, one cupful of milk, half a cupful of sugar, two table-spoonfuls of butter, two heaping teaspoonfuls of baking-powder, the whites of three eggs, and one quart of berries

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