Cranberry Pudding
From 365 desserts, 1900
Any tart fruit can be made in the same way.
Presented as published in 1900. 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
2896Calories
57 gProtein
662 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories2896 kcal
Protein57 g
Carbohydrates662 g
Fiber20 g
Sugars225 g
Total Fat8.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium28 mg
Potassium2751 mg
Calcium144 mg
Iron30 mg
Magnesium169 mg
Phosphorus605 mg
Zinc4.2 mg
Copper1.1 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.3 mg
Niacin (B3)34 mg
Folate808 mcg
Choline31 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 11. The excerpt below is the record exactly as published.
Cranberry Pudding. Sift well together 1 qt. flour, 1 teaspoonful soda, and 2 teaspoonfuls cream of tartar. Mix into a soft dough with sweet milk, roll in an oblong form, and spread over it 1 qt. of cranberries sprinkled well with sugar
Cook this with the app: pantry check, scaling, and the assistant.