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Raspberry Pudding
From Original White House Cookbook, 1887
Serves 8
Can use any other kind of berries.
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
662Calories
16 gProtein
133 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein16 g
Carbohydrates133 g
Fiber4.9 g
Sugars57 g
Total Fat13 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol109 mg
Sodium721 mg
Potassium274 mg
Calcium196 mg
Iron5.2 mg
Magnesium45 mg
Phosphorus214 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C7 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate117 mcg
Choline95 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 259. The excerpt below is the record exactly as published.
ASPBEREY PUDDING. One-quarter cupful of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread crumbs, four eggs
Cook this with the app: pantry check, scaling, and the assistant.