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Berry Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
448Calories
21 gProtein
61 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein21 g
Carbohydrates61 g
Fiber0 g
Sugars12 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium5250 mg
Potassium521 mg
Calcium473 mg
Iron4.7 mg
Magnesium52 mg
Phosphorus461 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate124 mcg
Choline190 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 83. The excerpt below is the record exactly as published.
Berry Pudding One pint milk, two eggs, one saltspoon salt, one teaspoon baking powder mixed in one cup flour to make a thick batter and then stir in a pint of blueberries, blackberries, raspberries, huckleberries or currants
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