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Blackberry or Whortleberry Pudding
From Original White House Cookbook, 1887
Serves 4
Serve with brandy 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
686Calories
12 gProtein
156 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein12 g
Carbohydrates156 g
Fiber0 g
Sugars63 g
Total Fat2.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.7 mg
Sodium650 mg
Potassium1383 mg
Calcium259 mg
Iron9.9 mg
Magnesium229 mg
Phosphorus158 mg
Zinc1 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0.3 mcg
Vitamin C6.3 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.8 mg
Folate150 mcg
Choline16 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 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.
BLACKBERKY OR WHORTLEBERRY PUDDING. Three cupfuls of flour, one cupful of molasses, half a cupful of milk, a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of soda dissolved in a little of the milk. Stir in a quart of huckleberries
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