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Cherry Batter Pudding
From The Rural cook book, 1907
Serves 1
Serve with a sauce made from a cup of cherries and half a cup of sugar stewed together.
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
831Calories
25 gProtein
122 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein25 g
Carbohydrates122 g
Fiber2 g
Sugars90 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium10885 mg
Potassium748 mg
Calcium912 mg
Iron5.7 mg
Magnesium66 mg
Phosphorus702 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0.5 mg
Vitamin A330 mcg
Vitamin E1.5 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate98 mcg
Choline340 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from The Rural cook book (1907), page 40. The excerpt below is the record exactly as published.
Cherry Batter Pudding. — Prepare a cupful of stoned cherries. Beat two eggs separately, add half a pint of milk, or better still, sweet cream, to the yolks, and to this one tablespoonful of melted butter. Have ready 1)4 cupful of flour, into which two teaspoonfuts of baking powder have been sifted, with a dash of salt. Add this to the yolks of the eggs and milk, and lastly add the whites of the eggs, beaten light. Beat vigor- ously for a few minutes and turn into a greased baking pan, allowing the batter to be about an inch thick. Cover it with the cherries, add one-third of a cup of granulated sugar, sprinkled lightly on the top, and bake in a quick oven for 30 minutes. Serve hot with hard sauce or a sauce made from a cup of cherries and half a cup of sugar stewed together until the cherries are reduced to a pulp. Sauce as well as pudding should be served hot. Boiled Cherry Pudding. — Beat three eggs light without separating; add a pint of milk. Sift two teaspoonfuls of baking powder
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