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Blueberry Cobbler
From The national course in home economics, 1917
Serves 6
Serve with cream and sugar.
Presented as published in 1917. 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
36Calories
0 gProtein
6 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories36 kcal
Protein0.2 g
Carbohydrates6 g
Fiber0.1 g
Sugars4.2 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium21 mg
Potassium2.9 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.6 mcg
Choline0.2 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 199. The excerpt below is the record exactly as published.
BLUEBERRY COBBLER. Take a pudding dish, line it with pastry and fill with ripe, luscious well-picked blueberries. Sprinkle with sugar
Cook this with the app: pantry check, scaling, and the assistant.