vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Pudding
From The Rural cook book, 1907
Serves 1
This sauce is nice with any pudding.
Presented as published in 1907. 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
545Calories
15 gProtein
117 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein15 g
Carbohydrates117 g
Fiber0 g
Sugars11 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2110 mg
Potassium534 mg
Calcium584 mg
Iron8.6 mg
Magnesium64 mg
Phosphorus381 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The Rural cook book (1907), page 51. The excerpt below is the record exactly as published.
Strawberry Pudding. — One cup cleaned strawberries, place in an earthen bowl, set in steamer over a pot of cold water, place over the fire; while this is heating and coming to a boil make a batter of the follow- ing; One heaping cup of flour with two heaping teaspoonfuls of baking powder and one-half teaspoonful of salt; sift all together two or three times, then add sweet milk or water to make a soft batter
Cook this with the app: pantry check, scaling, and the assistant.