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Baked Huckleberry Pudding

Name: Baked Huckleberry Pudding
Yield: 5 servings
Ingredients: One quart of ripe fresh huckleberries or blueberries; half a teaspoonful of mace or nutmeg; three eggs well beaten; two cupfuls of sugar; one tablespoonful of cold butter; one cupful of sweet milk; one pint of flour; two teaspoonfuls of baking powder

From Original White House Cookbook, 1887

Serves 5

Serve with sauce.

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

653Calories

11 gProtein

146 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories653 kcal

Protein11 g

Carbohydrates146 g

Fiber0.1 g

Sugars97 g

Total Fat6.7 g

Saturated Fat1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol118 mg

Sodium233 mg

Potassium267 mg

Calcium153 mg

Iron4.2 mg

Magnesium29 mg

Phosphorus177 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0.6 mcg

Vitamin C14 mg

Vitamin A48 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.4 mg

Folate95 mcg

Choline88 mg

Caffeine0 mg

Water180 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 263. The excerpt below is the record exactly as published.

BAKED HUCKLEBERRY PUDDING. One quart of ripe fresh huckleberries or blueberries, half a teaspoon- ful of mace or nutmeg, three eggs well beaten, separately, two cupfuls of sugar, one tablespoonful of cold butter, one cupful of sweet milk, one pint of flour, two teaspoonfuls of baking powder

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