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Berry Pudding
From The Henderson cook book, 1914
Serves 3
— Mrs. Herbert Tull, Philadelphia.
Presented as published in 1914. 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
526Calories
17 gProtein
72 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein17 g
Carbohydrates72 g
Fiber0 g
Sugars6 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol168 mg
Sodium567 mg
Potassium347 mg
Calcium448 mg
Iron5.8 mg
Magnesium42 mg
Phosphorus380 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate150 mcg
Choline122 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 44. The excerpt below is the record exactly as published.
BERRY PUDDING. One and one-half cups milk, 3 tablespoons melted butter, 2 eggs, beaten separately, 1 pint of flour, 3 teaspoons of baking powder. Put half batter in the pan, cover with a quart of berries
Cook this with the app: pantry check, scaling, and the assistant.