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Fruit Pudding
From Superior cook book, 1905
Serves 3
Recipe by Mrs. G. Miner.
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
801Calories
12 gProtein
188 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories801 kcal
Protein12 g
Carbohydrates188 g
Fiber0.9 g
Sugars100 g
Total Fat6.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium327 mg
Potassium1202 mg
Calcium285 mg
Iron6.4 mg
Magnesium131 mg
Phosphorus259 mg
Zinc1.8 mg
Copper0.3 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate141 mcg
Choline0 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 73. The excerpt below is the record exactly as published.
Fruit Pudding. Make a batter of 1 egg, 1 tablespoon of butter (uudted*, 1 pt. of Dousman's Best Patent flour, 2 heaping teaspoons of baking powder, and add milk to make a thick batter, pinch salt. Add 1 cup of raspberries, 1 cup of raspberry juice, 1 cup of water. 1 cup of sugar, 1 tal)lespoon of cornstarc
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