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Baked Cherry Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
680Calories
20 gProtein
130 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein20 g
Carbohydrates130 g
Fiber0 g
Sugars60 g
Total Fat25 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol185 mg
Sodium740 mg
Potassium724 mg
Calcium602 mg
Iron6.1 mg
Magnesium64 mg
Phosphorus485 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C14 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate149 mcg
Choline127 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 84. The excerpt below is the record exactly as published.
BAKED CHERRY PUDDING— Cream one-quarter cup of butter with one-half cup of sugar, add the yolks of two eggs beaten very light, two cups of milk, two cups of flour sifted twice with four level teaspoons of baking powder, and last, the whites of the eggs beaten stiff. Stone cherries to measure three cups
Cook this with the app: pantry check, scaling, and the assistant.