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Strawberry Pudding
From The Pattern cook-book, 1890
Serves 5
More cream may be used than is called for. Raspberries may be used in place of strawberries.
Presented as published in 1890. 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
691Calories
10 gProtein
118 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein10 g
Carbohydrates118 g
Fiber0.6 g
Sugars90 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol197 mg
Sodium162 mg
Potassium454 mg
Calcium144 mg
Iron2.8 mg
Magnesium39 mg
Phosphorus197 mg
Zinc1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C118 mg
Vitamin A64 mcg
Vitamin E0.5 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate61 mcg
Choline119 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 197. The excerpt below is the record exactly as published.
STRAWBERRY PUDDING. One cupful of flour. Two cupfuls of sugar. Four eggs. ' One tea-spoonful of baking-powder. One lemon (juice). One quart of strawberries. One half pint of cream
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