Huckleberry Pudding

Name: Huckleberry Pudding
Ingredients: One-half pint of milk; two eggs; one tablespoon of lard; one cup of berries; flour enough to make a stiff batter

From Trinity cook book, 1925

Presented as published in 1925. 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

412Calories

21 gProtein

12 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories412 kcal

Protein21 g

Carbohydrates12 g

Fiber0 g

Sugars12 g

Total Fat31 g

Saturated Fat13 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol414 mg

Sodium235 mg

Potassium504 mg

Calcium356 mg

Iron1.8 mg

Magnesium41 mg

Phosphorus444 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate47 mcg

Choline344 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 27. The excerpt below is the record exactly as published.

HUCKLEBERRY PUDDING One-half pint of milk, two eggs, one tablespoon of lard, flour enough to make a stiff batter, one cup of berries

Cook this with the app: pantry check, scaling, and the assistant.