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Huckleberry Pudding
From The national course in home economics, 1917
Serves 8
Recipe by Agnes Kent.
Presented as published in 1917. 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
593Calories
7 gProtein
48 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein7.5 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Cholesterol29 mg
Sodium1217 mg
Potassium92 mg
Calcium14 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline2.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 196. The excerpt below is the record exactly as published.
HUCKLEBERRY PUDDING. Huckleberry pudding is quite an institution at our house. Make a crust of flour and nice beef suet, about three-quarters of a pound of the suet after it is shredded and chopped fine to one quart of sifted flour. A little salt is added, and it is wet to a paste with very cold water
Cook this with the app: pantry check, scaling, and the assistant.