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Down-Bast Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
626Calories
13 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein13 g
Carbohydrates147 g
Fiber12 g
Sugars97 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1213 mg
Potassium2101 mg
Calcium278 mg
Iron10 mg
Magnesium336 mg
Phosphorus170 mg
Zinc1.3 mg
Copper1 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.7 mg
Folate134 mcg
Choline15 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 128. The excerpt below is the record exactly as published.
Down-Bast Pudding. One pint of molasses, one quart of flour, one table-spoon ful of salt, one teaspoonful of soda, three pints of black berries
Cook this with the app: pantry check, scaling, and the assistant.