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Steamed Huckleberry Pudding
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
21Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (12 nutrients)
Calories21 kcal
Protein0.2 g
Carbohydrates4.9 g
Total Fat0.1 g
Sodium5.6 mg
Calcium8.4 mg
Iron0.2 mg
Vitamin C1.6 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 108. The excerpt below is the record exactly as published.
Steamed Huckleberry Pudding. — Prepare the batter as for Steamed Apple Pudding No. i, and add in place of apples one cup of huckleberries
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