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Huckleberry Pudding

Name: Huckleberry Pudding
Yield: 2 servings
Ingredients: 2 eggs; 1 cup milk; 1 tablespoon melted butter; 1 1/2 cups flour; 2 cups huckleberries washed and dried; 1 teaspoon of baking powder

From The household cook book, 1902

Serves 2

Presented as published in 1902. 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

550Calories

15 gProtein

99 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein15 g

Carbohydrates99 g

Fiber0 g

Sugars5.9 g

Total Fat11 g

Saturated Fat5.7 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium307 mg

Potassium313 mg

Calcium333 mg

Iron6.2 mg

Magnesium40 mg

Phosphorus275 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D1.2 mcg

Vitamin C6.3 mg

Vitamin A85 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.1 mg

Folate151 mcg

Choline23 mg

Caffeine0 mg

Water322 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 253. The excerpt below is the record exactly as published.

HUCKLEBERRY PUDDING — Beat 2 eggs without separating, add 1 cup milk, 1 tablespoon melted butter, 1| cups flour and beat thoroughly; have 2 cups huckleberries washed and dried, dust them with flour, add them to the pudding Math 1 teaspoon of baking powder

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