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Blueberry Pudding
From Boston Cooking-School cook book, 1896
Serves 6
Serve with thin cream. Serves 6.
Presented as published in 1896. 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
187Calories
4 gProtein
40 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein3.7 g
Carbohydrates40 g
Fiber1.1 g
Sugars21 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium144 mg
Potassium135 mg
Calcium85 mg
Iron1.5 mg
Magnesium16 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 226. The excerpt below is the record exactly as published.
BLUEBERRY PUDDING 6 slices bread, buttered 3 cups blueberries Cinnamon 34 cup sugar 14 cup water
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