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Blueberry Betty
From The Rural cook book, 1907
Serves 3
Serve with a tart sauce.
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
526Calories
21 gProtein
89 gCarbs
10 gFat
Full nutrition (32 nutrients)
Calories526 kcal
Protein21 g
Carbohydrates89 g
Fiber7.1 g
Sugars35 g
Total Fat9.9 g
Saturated Fat3.9 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol19 mg
Sodium594 mg
Potassium668 mg
Calcium410 mg
Iron3.5 mg
Magnesium119 mg
Phosphorus434 mg
Zinc2.9 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D1.6 mcg
Vitamin C12 mg
Vitamin A52 mcg
Vitamin E3.4 mg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate50 mcg
Choline61 mg
Water315 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 38. The excerpt below is the record exactly as published.
Blueberry Betty. — Put a pint of milk in a double boiler and put on the fire to scald. Pick over, wash and drain a pint of fresh blueberries. Have ready a pint of soft whole wheat bread crumbs. Put a layer of crumbs in a buttered pudding dish, then a layer of berries, then more ' crumbs and so on until the dish is full, having crumbs on top. Stir two tablespoon (u Is of sugar in the mi
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