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Cranberry Pudding
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
600Calories
21 gProtein
111 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein21 g
Carbohydrates111 g
Fiber2.6 g
Sugars9 g
Total Fat8.2 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium86 mg
Potassium445 mg
Calcium193 mg
Iron7.6 mg
Magnesium55 mg
Phosphorus316 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.7 mcg
Vitamin C9.9 mg
Vitamin A81 mcg
Vitamin E1.3 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate213 mcg
Choline99 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 250. The excerpt below is the record exactly as published.
CRANBERRY PUDDING — Use 1 egg, beaten light, 1 teaspoon soda dissolved in 1 cup milk, and sift 1 heaping teaspoon cream of tartar and a little salt thoroughly into 2 cups flour; add 1 cup of cranberries
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