Cherry Cream Pudding

Name: Cherry Cream Pudding
Ingredients: I oz. Cox’s Gelatine; i pint Cream; 1 pint Milk; 2 ozs. Preserved Cherries; 2 ozs. Castor Sugar; A few drops Cox’s Vanilla or Almond Essence

From A manual of gelatine cookery, 1904

This may be varied by using a border mould, and filling the centre with crushed ratafias and macaroons, soaked with a little sherry, and dotted about with pink whipped cream.

Presented as published in 1904. 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

2212Calories

50 gProtein

97 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories2212 kcal

Protein50 g

Carbohydrates97 g

Fiber0 g

Sugars80 g

Total Fat183 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol541 mg

Sodium338 mg

Potassium1191 mg

Calcium902 mg

Iron0.3 mg

Magnesium92 mg

Phosphorus770 mg

Zinc3.1 mg

Copper0.6 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.8 mg

Folate8.5 mcg

Choline98 mg

Caffeine0 mg

Water705 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 17. The excerpt below is the record exactly as published.

CHERRY CREAM PUDDING (Excellent). I oz. Cox’s Gelatine. Whisked White of i Egg. i pint Cream. A few drops Cox’s Vanilla or 1 pint Milk. Almond Essence. 2 ozs. Preserved Cherries. 2 ozs. Castor Sugar

Cook this with the app: pantry check, scaling, and the assistant.