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Steamed Blackberry Pudding
From The Swedish, French, American cook book, 1918
Serves 3
Serve with a hard or foam wine sauce.
Presented as published in 1918. 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
554Calories
18 gProtein
103 gCarbs
18 gFat
Full nutrition (35 nutrients)
Calories554 kcal
Protein18 g
Carbohydrates103 g
Fiber7.9 g
Sugars47 g
Total Fat18 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol165 mg
Sodium317 mg
Potassium535 mg
Calcium377 mg
Iron6 mg
Magnesium68 mg
Phosphorus565 mg
Zinc1.7 mg
Copper0.4 mg
Manganese2 mg
Vitamin D1.4 mcg
Vitamin C23 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate149 mcg
Choline112 mg
Caffeine0 mg
Alcohol3.1 g
Water243 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 554. The excerpt below is the record exactly as published.
Steamed Blackberry Pudding Pouding aux Mures sauvages, cuit a la vapeur Three tablespoons butter, half cup sugar, two teaspoons Royal baking powder, two cups flour, two eggs, two tablespoons brandy, one pint blackberries; one cup milk
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