Blackberry Pudding
From The Raleigh cook book, 1907
Presented as published in 1907. 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
2058Calories
75 gProtein
405 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories2058 kcal
Protein75 g
Carbohydrates405 g
Fiber48 g
Sugars171 g
Total Fat34 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol433 mg
Sodium958 mg
Potassium2522 mg
Calcium1222 mg
Iron26 mg
Magnesium331 mg
Phosphorus1915 mg
Zinc6.7 mg
Copper2 mg
Manganese11 mg
Vitamin D4.3 mcg
Vitamin C138 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)26 mg
Folate649 mcg
Choline337 mg
Caffeine0 mg
Water1107 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 24. The excerpt below is the record exactly as published.
Blackberry Pudding.—2 eggs; 1 cup milk; 1% pints flour; % cup sugar; 1 tablespoon butter; 2 teaspoons Royal baking powder; 1 quart blackberries
Cook this with the app: pantry check, scaling, and the assistant.