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Baked Blackberry Pudding
From The New century cook book, 1899
Serves 7
Recipe by Mrs. Ballextine.
Presented as published in 1899. 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
603Calories
15 gProtein
103 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein15 g
Carbohydrates103 g
Fiber14 g
Sugars75 g
Total Fat17 g
Saturated Fat9 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol143 mg
Sodium60 mg
Potassium614 mg
Calcium115 mg
Iron4.2 mg
Magnesium81 mg
Phosphorus211 mg
Zinc1.5 mg
Copper0.5 mg
Manganese2.8 mg
Vitamin D0.7 mcg
Vitamin C40 mg
Vitamin A51 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate102 mcg
Choline87 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The New century cook book (1899), page 121. The excerpt below is the record exactly as published.
Baked Blackberry Pudding. One cup butter or rich cream, two cups sugar, three cups flour, four eggs, one-half cup milk, one nutmeg, one-half gallon berries
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