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Blackberry Slump or Steamed Pudding
From Fruit recipes, 1907
Serves 2
Alternatively, fill a tight-covered vessel half full of hot, stewed berries; cover with biscuit dough; cover tight and bake or steam in boiling water.
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
740Calories
19 gProtein
152 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein19 g
Carbohydrates152 g
Fiber0 g
Sugars54 g
Total Fat12 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol119 mg
Sodium540 mg
Potassium331 mg
Calcium401 mg
Iron8 mg
Magnesium48 mg
Phosphorus366 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline88 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 68. The excerpt below is the record exactly as published.
BLACKBERRY SLUMP OR STEAMED PUDDING 1. Rub together two cups flour, one-half cup sugar, two- thirds cup milk, one egg, a tablespoon of butter, and two* cups of berries. Sift through flour two teaspoons baking powder and pinch of salt
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