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Medford Berry Pudding
From Miss Parloa's kitchen companion, 1887
Serves 4
Any kind of berries may be used; apples can substitute when berries are out of season.
Presented as published in 1887. 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
613Calories
8 gProtein
143 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories613 kcal
Protein8.4 g
Carbohydrates143 g
Fiber0 g
Sugars83 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium324 mg
Potassium1487 mg
Calcium208 mg
Iron8.2 mg
Magnesium231 mg
Phosphorus123 mg
Zinc0.9 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate100 mcg
Choline11 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 322. The excerpt below is the record exactly as published.
Medford Berry Pudding. Use one quart of blueberries, one cupful of molasses, two of flour, one teaspoonful of soda, two table-spoonfuls of water, and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.