Modern Agutuk with Crisco and blueberries
Modern Agutuk with Crisco and blueberries is a contemporary take on a traditional Alaskan Native dish, originally made with animal fat and berries. This version uses vegetable shortening (Crisco) and blueberries, creating a sweet, thick, spoonable mixture often enjoyed as a hearty snack or dessert. It reflects a blend of traditional preparation methods with modern, shelf-stable ingredients.
🍽️ Nutrition at a glance
This dish is high in fat due to the Crisco, with a moderate amount of carbohydrates from the blueberries and any added sugar. It provides a quick energy boost from fat and simple carbs, along with some vitamins and antioxidants from the berries. A typical serving contains roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 1 g |
| Carbs | 25 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 18 g |
| Sodium | 5 mg |
| Vitamin C | 10 mg |
| Vitamin K | 19 mcg |
| Manganese | 0.5 mg |
| Potassium | 80 mg |
| Vitamin E | 4 mg |
| Iron | 0.5 mg |
| Vitamin B6 | 0.05 mg |
| Magnesium | 10 mg |
Per 1/2 cup (120 g) · estimated, varies by recipe
💡 What's interesting
Agutuk (or 'akutaq') is often called 'Eskimo ice cream' and is a culturally significant food in Yup'ik and other Alaska Native communities, traditionally made with whipped fat and berries. The modern adaptation with Crisco represents a practical shift to available ingredients while maintaining the dish's core texture and role as a calorie-dense, celebratory food.
