Cherry Cobbler
From Favorite recipes (North Carolina, 1948), 1948
Mrs. J. D. Thomason
Presented as published in 1948. 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
2079Calories
41 gProtein
378 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories2079 kcal
Protein41 g
Carbohydrates378 g
Fiber7.6 g
Sugars166 g
Total Fat51 g
Saturated Fat3.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol196 mg
Sodium2230 mg
Potassium1191 mg
Calcium770 mg
Iron19 mg
Magnesium145 mg
Phosphorus756 mg
Zinc3.3 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D1.8 mcg
Vitamin C13 mg
Vitamin A136 mcg
Vitamin E1.7 mg
Vitamin K7.2 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)19 mg
Folate445 mcg
Choline185 mg
Caffeine0 mg
Water560 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 15. The excerpt below is the record exactly as published.
CHERRY COBBLER 2 cup flour 1 egg 2 teaspoons baking powder 1 pint canned cherries % teaspoon salt 1 tablespoon quick tapioca % cup sugar 3 tablespoons shortening 1/3 cup milk
Cook this with the app: pantry check, scaling, and the assistant.