Blackberry Pudding
From Dainty dinners and dishes for Jewish families, 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
873Calories
9 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein8.7 g
Carbohydrates226 g
Fiber30 g
Sugars263 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium956 mg
Calcium104 mg
Iron1.3 mg
Magnesium122 mg
Phosphorus115 mg
Zinc1.1 mg
Copper0.9 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water963 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 50. The excerpt below is the record exactly as published.
BLACKBERRY PUDDING. 1 4 lbs. blackberries. § lb. castor sugar. Bread. | pint water.
Cook this with the app: pantry check, scaling, and the assistant.