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Blueberry Pudding
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. D. E. Gentry, Glencoe, IL.
Presented as published in 1912. 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
728Calories
12 gProtein
167 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein12 g
Carbohydrates167 g
Fiber0 g
Sugars83 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium1529 mg
Calcium214 mg
Iron10 mg
Magnesium239 mg
Phosphorus156 mg
Zinc1.1 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.1 mg
Folate150 mcg
Choline11 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 362. The excerpt below is the record exactly as published.
BLUEBERRY PUDDING.— 3 cups flour, 1 qt. blueberries, 1 teaspoon soda, beaten into 1 cup molasses, salt
Cook this with the app: pantry check, scaling, and the assistant.