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Steamed Blueberry Pudding
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
1071Calories
29 gProtein
232 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories1071 kcal
Protein29 g
Carbohydrates232 g
Fiber0 g
Sugars21 g
Total Fat26 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium3055 mg
Potassium542 mg
Calcium1122 mg
Iron17 mg
Magnesium86 mg
Phosphorus694 mg
Zinc2 mg
Copper0.5 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 105. The excerpt below is the record exactly as published.
. % teaspoon salt. 1 cup sugar. Mix dry ingredients; chop in lard and butter. Add milk gradually, making a very soft dough. Knead slightly and divide in eight equal parts, and roll and pat into rounds. Sprinkle the rhubarb with the cup of sugar, and add one tablespoonful to each round of dough; draw dough up round the fruit and pinch well to keep in fruit and juice. Place in well-buttered pan or pudding-dish, with smooth side up, adding one and one-half cups of water with two tablespoons of sugar dissolved in it. Place in hot oven and bake for forty- five minutes. Serve with lemon sauce. Steamed Blueberry Pudding. 2 cups flour. 2 tablespoons butter. ' 4 teaspoons baking-powder. 1 cup blueberries. Vo teaspoon salt. Milk to make a soft dough
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