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Blueberry Pudding
From The Rural cook book, 1907
Serves 3
Sauce can be topped with uncooked fruit.
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
735Calories
18 gProtein
142 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein18 g
Carbohydrates142 g
Fiber0 g
Sugars108 g
Total Fat12 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol267 mg
Sodium1017 mg
Potassium396 mg
Calcium507 mg
Iron4.1 mg
Magnesium40 mg
Phosphorus438 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate98 mcg
Choline225 mg
Caffeine0 mg
Water198 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 Pudding.— Beat lyi cupful sugar with four eggs, add one pint milk and one cupful flour, in which sift one tablespoonful baking powder, one-half teaspoonful salt; add one cupful whole blueberries
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