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Boiled Cherry Pudding
From The Rural cook book, 1907
Serves 4
Keep water boiling continually to avoid a heavy 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
615Calories
22 gProtein
109 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein22 g
Carbohydrates109 g
Fiber0 g
Sugars16 g
Total Fat10 g
Saturated Fat4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol157 mg
Sodium629 mg
Potassium553 mg
Calcium333 mg
Iron7.6 mg
Magnesium59 mg
Phosphorus389 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.9 mcg
Vitamin C7.1 mg
Vitamin A107 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.1 mg
Folate206 mcg
Choline132 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 40. The excerpt below is the record exactly as published.
Boiled Cherry Pudding. — Beat three eggs light without separating; add a pint of milk. Sift two teaspoonfuls of baking powder and a half a teaspoonful of salt in a little less than a quart of sifted flour and add the liquid gradually to the flour, stirring to a smooth batter. Add a teaspoon- ful of melted butter. Beat thoroughly and then stir in a pint of cherries
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