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Berry Pudding
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
535Calories
22 gProtein
84 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein22 g
Carbohydrates84 g
Fiber4.9 g
Sugars13 g
Total Fat12 g
Saturated Fat4.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol108 mg
Sodium872 mg
Potassium429 mg
Calcium362 mg
Iron5.7 mg
Magnesium64 mg
Phosphorus351 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K7.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.3 mg
Folate127 mcg
Choline111 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 85. The excerpt below is the record exactly as published.
BERRY PUDDING 1 egg 1 cup milk 1 cup sugar 11/2 cups flour 1 heaping tablespoon butter 1 teaspoon baking powder 1 pint berries Beat the egg with the sugar and butter; add the milk and sifted flour and bakmg powder. When thoroughly mixed add the huckle- berries, previously washed and drained and dredged with flour. Pour into a buttered baking dish and bake in a moderate oven. Serve with lemon or fruit sauce. BERRY PUDDING 1 quart bread crumbs 2 eggs 1 pint milk 1 quart berries Pinch of salt
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