vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cherry Cream Pudding
From Tried favourites cookery book, 1909
Serves 6
This may be varied by using a border mould and filling centre with crushed raisins and macaroons soaked with a little lemon juice or melted raspberry jelly, and dotted about with pink whipped cream.
Presented as published in 1909. 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
737Calories
26 gProtein
23 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories737 kcal
Protein26 g
Carbohydrates23 g
Fiber0 g
Sugars17 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol180 mg
Sodium131 mg
Potassium398 mg
Calcium306 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus260 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate5.7 mcg
Choline36 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 106. The excerpt below is the record exactly as published.
Cherry Cream Pudding:. 4 oz. Gelatine, 4 pint Milk, White of 1 Egg, 4 pint Cream, 2 oz. Preserved Cherries, 2 oz. Castor Sugar
Cook this with the app: pantry check, scaling, and the assistant.