Blueberry Pudding
From Household science and arts, 1913
Presented as published in 1913. 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
290Calories
10 gProtein
44 gCarbs
8 gFat
Full nutrition (31 nutrients)
Calories290 kcal
Protein9.5 g
Carbohydrates44 g
Sugars33 g
Total Fat8.5 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium558 mg
Calcium326 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus275 mg
Zinc1.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C18 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water404 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 56. The excerpt below is the record exactly as published.
BLUEBERRY PUDDING Omit chocolate in No. 221 and use one cup of blueberries instead and one scant cup of milk
Cook this with the app: pantry check, scaling, and the assistant.