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Steamed Fruit Pudding

Name: Steamed Fruit Pudding
Yield: 2 servings
Ingredients: 2 cups flour; 1 egg; 3 teaspoons baking powder; 1 cup milk; Pinch of salt; 2 cups fruit

From The Institute 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

571Calories

21 gProtein

105 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories571 kcal

Protein21 g

Carbohydrates105 g

Fiber0 g

Sugars6 g

Total Fat8.1 g

Saturated Fat3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol108 mg

Sodium790 mg

Potassium389 mg

Calcium579 mg

Iron8.2 mg

Magnesium53 mg

Phosphorus454 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate212 mcg

Choline95 mg

Caffeine0 mg

Water139 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 85. The excerpt below is the record exactly as published.

STEAMED FRUIT PUDDING 2 cups flour 1 egg 3 teaspoons baking powder 1 cup milk Pinch of salt 2 cups fruit

Cook this with the app: pantry check, scaling, and the assistant.