Steamed Fruit Pudding

Name: Steamed Fruit Pudding
Ingredients: 1 quart flour; 1 half teaspoonful salt; 2 tablespoonfuls melted butter; 1 half cup of sugar; 2 teaspoonfuls baking powder; 1 cup of milk; 2 eggs; One pint berries or raisins stoned and halved

From The Federation cook book, 1910

Recipe attributed to Mrs. Charles Williams.

Presented as published in 1910. 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

2710Calories

75 gProtein

502 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories2710 kcal

Protein75 g

Carbohydrates502 g

Fiber0 g

Sugars112 g

Total Fat47 g

Saturated Fat21 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol459 mg

Sodium2356 mg

Potassium1196 mg

Calcium981 mg

Iron31 mg

Magnesium178 mg

Phosphorus1187 mg

Zinc6 mg

Copper0.9 mg

Manganese3.8 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A422 mcg

Vitamin E1.8 mg

Vitamin K2.2 mcg

Vitamin B60.7 mg

Vitamin B122.3 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)3 mg

Niacin (B3)34 mg

Folate850 mcg

Choline342 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 17. The excerpt below is the record exactly as published.

Steamed Fruit Pudding 1 quart flour 1 half teaspoonful salt 2 tablespoonfuls melted butter 1 half cup of sugar 2 teaspoonfuls baking powder 1 cup of milk 2 eggs One pint berries or raisins stoned and halved

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