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Huckleberry Pudding
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
624Calories
3 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein2.7 g
Carbohydrates156 g
Fiber0.6 g
Sugars124 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium450 mg
Potassium2450 mg
Calcium386 mg
Iron9.5 mg
Magnesium407 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.8 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate25 mcg
Choline22 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 45. The excerpt below is the record exactly as published.
Huckleberry Pudding.— Ingredients : One pint of New Orleans mo- lasses, a quart of huckleberries, a teaspoonful of baking soda, a teaspoon- ful each of powdered cinnamon, ginger and cloves and V/i teacuptul of flour
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