vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cranberry Pudding, Boiled

Name: Cranberry Pudding, Boiled
Yield: 2 servings
Ingredients: one pint of milk; four eggs; and flour enough to make a thick batter; one pint of cranberries

From Harper's cook book encyclopædia, 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

355Calories

21 gProtein

29 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories355 kcal

Protein21 g

Carbohydrates29 g

Fiber5.1 g

Sugars18 g

Total Fat17 g

Saturated Fat7.7 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium237 mg

Potassium617 mg

Calcium367 mg

Iron2.1 mg

Magnesium50 mg

Phosphorus460 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D4.3 mcg

Vitamin C20 mg

Vitamin A242 mcg

Vitamin E3 mg

Vitamin K7.4 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.5 mg

Folate48 mcg

Choline345 mg

Caffeine0 mg

Water415 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 346. The excerpt below is the record exactly as published.

Cranberry Pudding, Boiled. — One pint of milk, four eggs, and flour enough to make a thick batter ; then add one pint of cranberries

Cook this with the app: pantry check, scaling, and the assistant.