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Cranberry Pudding
From The Rural cook book, 1907
Serves 1
Serve warm.
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
988Calories
28 gProtein
213 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories988 kcal
Protein28 g
Carbohydrates213 g
Fiber5.1 g
Sugars6.1 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2115 mg
Potassium457 mg
Calcium581 mg
Iron15 mg
Magnesium78 mg
Phosphorus481 mg
Zinc1.9 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate403 mcg
Choline7.8 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The Rural cook book (1907), page 42. The excerpt below is the record exactly as published.
Cranberry Pudding. — Sift and measure one pint of flour; add two teaspoonfuls baking powder and half a teaspoonful of salt. Sift again until all are thoroughly blended. Add enough sweet milk to make a soft batter. Stir in one cup of cranberries
Cook this with the app: pantry check, scaling, and the assistant.