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Baked Blueberry Pudding
From The Rural cook book, 1907
Serves 6
Serve with sauce.
Presented as published in 1907. 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
550Calories
10 gProtein
125 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein9.6 g
Carbohydrates125 g
Fiber7.9 g
Sugars84 g
Total Fat5.8 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol98 mg
Sodium196 mg
Potassium315 mg
Calcium156 mg
Iron4.3 mg
Magnesium50 mg
Phosphorus175 mg
Zinc1 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D0.5 mcg
Vitamin C4.9 mg
Vitamin A49 mcg
Vitamin E2.1 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate132 mcg
Choline87 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 38. The excerpt below is the record exactly as published.
Baked Blueberry Pudding, — One quart ripe, fresh berries, mace or nutmeg onc-balf teaspoonful; three eggs well beaten, separstel;''; sngaTf THE RURAL COOK BOOK. 55 two cups; cold butter, one tablespoon; sweet milk, one cvp; flour, one pint; baking powder, two teaspoons
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