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Early Summer Fruit Pudding
From The home cook book, 1905
Serves 4
Serve with hard or liquid sauce.
Presented as published in 1905. 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
580Calories
19 gProtein
96 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein19 g
Carbohydrates96 g
Fiber2.1 g
Sugars65 g
Total Fat14 g
Saturated Fat6.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol169 mg
Sodium493 mg
Potassium511 mg
Calcium408 mg
Iron3 mg
Magnesium54 mg
Phosphorus398 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.4 mg
Folate68 mcg
Choline161 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 150. The excerpt below is the record exactly as published.
EARLY SUMMER FRUIT PUDDING This pudding is made with currants, cherries, blackberries, or gooseberries. Soak in a quart of milk on the back of the WARM WEATHER SWEETS 275 stove one pint of breadcrumbs. Add a pinch of salt, a cup of sugar, and beat in three eggs. If your taste likes it, add also such flavoring as nutmeg, or the yellow of a small lemon
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