Blackberry Pudding

Name: Blackberry Pudding
Ingredients: one cupful of flour; one saltspoonful of salt; one teaspoonful of baking powder; two well beaten eggs; one pint of milk; one pint of blackberries

From The National home cook book, 1900

Presented as published in 1900. 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

754Calories

36 gProtein

121 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories754 kcal

Protein36 g

Carbohydrates121 g

Fiber24 g

Sugars53 g

Total Fat17 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium665 mg

Potassium1653 mg

Calcium953 mg

Iron8.5 mg

Magnesium185 mg

Phosphorus816 mg

Zinc3.8 mg

Copper0.9 mg

Manganese4.9 mg

Vitamin D4.7 mcg

Vitamin C69 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9 mg

Folate201 mcg

Choline87 mg

Caffeine0 mg

Water830 g

As published

This recipe was extracted from The National home cook book (1900), page 64. The excerpt below is the record exactly as published.

one cupful of flour into ene a basin, add one saltspoonful of salt, one teaspoonful of © baking powder; then gradually add two well beaten eggs. ~ and one pint of milk., Stir in one pint of blackberries

Cook this with the app: pantry check, scaling, and the assistant.