vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Blackberry Pudding
From The Swedish, French, American cook book, 1918
Serves 2
Serve with a hard or foam wine sauce.
Presented as published in 1918. 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
703Calories
14 gProtein
152 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein14 g
Carbohydrates152 g
Fiber6 g
Sugars109 g
Total Fat13 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol122 mg
Sodium599 mg
Potassium469 mg
Calcium700 mg
Iron4.8 mg
Magnesium58 mg
Phosphorus932 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D1.6 mcg
Vitamin C17 mg
Vitamin A71 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate113 mcg
Choline91 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 554. The excerpt below is the record exactly as published.
one cup milk. How to Make It. Stir butter and sugar to a cream; add the yolks, milk, flour, Royal baking powder; mix well, add the black¬ berries, then whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.