vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Steamed Berry Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Increase quantities according to the number to be served, as this makes only a small pudding.
Presented as published in 1907. 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
536Calories
10 gProtein
109 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein10 g
Carbohydrates109 g
Fiber0 g
Sugars106 g
Total Fat9 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium1059 mg
Potassium256 mg
Calcium701 mg
Iron1.9 mg
Magnesium23 mg
Phosphorus416 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 191. The excerpt below is the record exactly as published.
Steamed Berry Pudding Cream ^/^ cup sugar and 1 egg; add % cup milk, 2 teasp baking powder and flour to make as stiff as cake. Stir into this an equal quantity of any sort of fresh, small fruit — ber- ries, cherries, etc.
Cook this with the app: pantry check, scaling, and the assistant.