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Cherry and Kirschwasser Pudding
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
832Calories
17 gProtein
132 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein17 g
Carbohydrates132 g
Fiber3.3 g
Sugars13 g
Total Fat10 g
Saturated Fat2.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol1.5 mg
Sodium470 mg
Potassium366 mg
Calcium179 mg
Iron8.1 mg
Magnesium50 mg
Phosphorus220 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate218 mcg
Choline2.8 mg
Caffeine0 mg
Alcohol22 g
Water138 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 437. The excerpt below is the record exactly as published.
candied peel, i lb. flour, 1 glass kirschwasser , 8 finger biscuits, sweet sauce. Cream the sugar and butter together in a basin ; add gradually while stirring the yolks of seven eggs, cut the cherries into small dice
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