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Huckleberry Pudding
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
561Calories
12 gProtein
120 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein12 g
Carbohydrates120 g
Fiber0 g
Sugars71 g
Total Fat9 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol82 mg
Sodium214 mg
Potassium233 mg
Calcium209 mg
Iron4 mg
Magnesium29 mg
Phosphorus216 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate108 mcg
Choline63 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 85. The excerpt below is the record exactly as published.
HUCKLEBERRY PUDDING 1 egg 1 cup milk 1 cup sugar 11/2 cups flour 1 heaping tablespoon butter 1 teaspoon baking powder 1 pint berries
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