Baked Cherry Pudding

Name: Baked Cherry Pudding
Ingredients: Stone I pint of sour cherries; make a batter of 2 cupfuls of flour; I teaspoonful of salt; 2 teaspoonfuls of baking-powder

From 365 tasty dishes, 1906

Presented as published in 1906. 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

1064Calories

30 gProtein

231 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1064 kcal

Protein30 g

Carbohydrates231 g

Fiber4 g

Sugars23 g

Total Fat4.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3292 mg

Potassium730 mg

Calcium608 mg

Iron17 mg

Magnesium96 mg

Phosphorus519 mg

Zinc2 mg

Copper0.4 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K27 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)18 mg

Folate401 mcg

Choline0 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 24. The excerpt below is the record exactly as published.

Baked Cherry Pudding. Stone I pint of sour cherries, make a bat- ter of 2 cupfuls of flour, I teaspoonful of salt, 2 teaspoonfuls of baking-powder

Cook this with the app: pantry check, scaling, and the assistant.