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Batter Berry Pudding
From Miss Parloa's kitchen companion, 1887
Serves 4
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
497Calories
21 gProtein
79 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein21 g
Carbohydrates79 g
Fiber0.3 g
Sugars6.1 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium411 mg
Potassium385 mg
Calcium199 mg
Iron6.2 mg
Magnesium48 mg
Phosphorus327 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.5 mg
Folate175 mcg
Choline169 mg
Caffeine0 mg
Water155 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 322. The excerpt below is the record exactly as published.
Batter Berry Pudding. This is not so rich a pudding as that just described, but it is very nice. It is made of a pint of milk, one pint and a half of flour, a quart of berries, four eggs, half a teaspoonful of salt, and about a quarter of a nutmeg, grated
Cook this with the app: pantry check, scaling, and the assistant.