Huckleberry Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
461Calories
14 gProtein
98 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein14 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium1057 mg
Potassium174 mg
Calcium287 mg
Iron7.5 mg
Magnesium35 mg
Phosphorus235 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 41. The excerpt below is the record exactly as published.
Huckleberry Pudding. Supper.— Cold Roast Pork. Bread and Butter. Canned Fruit. Cake. Chocolate. Huckleberrv Pudding.— I quart canned huckleberries, sweetened to taste, put in the pudding dish and set on the back of the stove, when they boil put a light crust over the top. Make with 1 cup flour, i teaspoonful baking powder, 14 teaspoonful salt, I tablespoonful butter
Cook this with the app: pantry check, scaling, and the assistant.