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Huckleberry Pudding
From Kirmess 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
556Calories
8 gProtein
131 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein7.8 g
Carbohydrates131 g
Fiber0.6 g
Sugars62 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium421 mg
Potassium1303 mg
Calcium226 mg
Iron8.2 mg
Magnesium219 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate100 mcg
Choline11 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 153. The excerpt below is the record exactly as published.
One cup of molasses, two cups of sifted flour, one teaspoonful of baking soda, one teaspoonful of cinna- mon, one teaspoonful of cloves, one quart of huckle- berries. Place in pans and bake one hour. Serve with hard or soft sauce. HUCKLEBERRY PUDDING
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