Huckleberry Pudding
From Council cook book, 1908
Presented as published in 1908. 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
1094Calories
38 gProtein
166 gCarbs
32 gFat
Full nutrition (31 nutrients)
Calories1094 kcal
Protein38 g
Carbohydrates166 g
Sugars85 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium439 mg
Potassium1506 mg
Calcium1306 mg
Iron3.8 mg
Magnesium124 mg
Phosphorus1018 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin C19 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.2 mg
Folate50 mcg
Choline174 mg
Water1473 g
As published
This recipe was extracted from Council cook book (1908), page 35. The excerpt below is the record exactly as published.
Huckleberry Pudding. Sprinkle four tablespoons flour over one and one- half pints huckleberries and set aside for half an hour. Soak one pint crumbed bread in one quart milk; add AF VH^DI A DWD Brewed in Olympia, Wn., ULILVIlIA DIjIjIV un.urpa..cd for quality,!. for sale at all good grocers "ITS THE WATER" -demand it. 108 COUNCIL COOK BOOK. three tablespoons sugar, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.