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Steamed Blackberry Pudding
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
448Calories
25 gProtein
61 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein25 g
Carbohydrates61 g
Fiber12 g
Sugars27 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium403 mg
Potassium896 mg
Calcium505 mg
Iron5.1 mg
Magnesium99 mg
Phosphorus507 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D3.3 mcg
Vitamin C35 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate124 mcg
Choline190 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 74. The excerpt below is the record exactly as published.
STEAMED BLACKBERRY PUDDING Blackberries, 1 pint, Flour, 1 cup. Milk, 1 pint, Eggs, 2, Baking-powder, 1 teaspoon, Salt.
Cook this with the app: pantry check, scaling, and the assistant.