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Huckleberry Pudding
From The New century cook book, 1899
Serves 6
Sauce: One-fourth cup butter, one-half cup sugar, beat to a cream, add a cup of hot milk or water and a beaten egg, flavor to taste. Mrs. J. M. Latimer
Presented as published in 1899. 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
128Calories
4 gProtein
22 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein3.9 g
Carbohydrates22 g
Fiber0 g
Sugars19 g
Total Fat4.8 g
Saturated Fat1.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol72 mg
Sodium40 mg
Potassium90 mg
Calcium61 mg
Iron0.5 mg
Magnesium8 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline56 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 131. The excerpt below is the record exactly as published.
Huckleberry Pudding. One-half cup sugar, two eggs, a tablespoon of butter, a cup of milk, flour to make a stiff batter, add nearly a quart of ber- ri
Cook this with the app: pantry check, scaling, and the assistant.