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Boiled Blackberry Pudding
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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
574Calories
20 gProtein
106 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein20 g
Carbohydrates106 g
Fiber16 g
Sugars57 g
Total Fat11 g
Saturated Fat3.9 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol107 mg
Sodium462 mg
Potassium911 mg
Calcium177 mg
Iron6 mg
Magnesium98 mg
Phosphorus287 mg
Zinc1.9 mg
Copper0.6 mg
Manganese3.3 mg
Vitamin D1.4 mcg
Vitamin C46 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate152 mcg
Choline90 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 146. The excerpt below is the record exactly as published.
BOILED BLACKBERRY PUDDING Mix through one quart of flour one teaspoon of cream of tartar and one teaspoon of salt, three beaten eggs, one pint of milk, and one teacup of sugar. Add half a teaspoon of soda dissolved in cold water and two quarts of blackberries. Mix all together. Add more flour to make the batter stiff enough for a spoon to stand up in it, as the berries will thin the batter. Grease a pudding cloth (a square piece of un- bleached muslin is best) lightly with lard
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