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Whoetleberry Pudding

Name: Whoetleberry Pudding
Yield: 8 servings
Ingredients: 2 cups sugar; 6 eggs; 2 cups bread crumbs; 2 heaping teaspoons baking powder; 1 quart milk; 1 tablespoon of salt; 4 cups flour; 1 quart of whortleberries

From The household cook book, 1902

Serves 8

Presented as published in 1902. 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

657Calories

19 gProtein

124 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories657 kcal

Protein19 g

Carbohydrates124 g

Fiber1.2 g

Sugars58 g

Total Fat10 g

Saturated Fat3.8 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol154 mg

Sodium1291 mg

Potassium374 mg

Calcium298 mg

Iron5.6 mg

Magnesium48 mg

Phosphorus334 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A99 mcg

Vitamin E0.5 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.2 mg

Folate147 mcg

Choline136 mg

Caffeine0 mg

Water144 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 257. The excerpt below is the record exactly as published.

WHOETLEBEKKY PUDDING. 2 cups sugar. 6 eggs. 2 cups bread crumbs. 2 heaping teaspoons baking powder. 1 quart milk. 1 tablespoon of salt. 4 cups flour. Make to a stiff batter, and mix in 1 quart of whortleberries

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