Cherry Cream Pudding

Name: Cherry Cream Pudding
Ingredients: ^ oz. Cox’s gelatine; j pint of cream; ^ pint of milk; 2 ozs. preserved cherries; f gill of water; Whisked white of one egg; 2 oz. castor sugar

From The exhibition cookery book, 1900

Presented as published in 1900. 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

1232Calories

28 gProtein

77 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1232 kcal

Protein28 g

Carbohydrates77 g

Fiber0 g

Sugars68 g

Total Fat91 g

Saturated Fat52 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol270 mg

Sodium171 mg

Potassium596 mg

Calcium453 mg

Iron0.2 mg

Magnesium47 mg

Phosphorus385 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate4.3 mcg

Choline49 mg

Caffeine0 mg

Water438 g

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 30. The excerpt below is the record exactly as published.

CHERRY CREAM PUDDING. ^ oz. Cox’s gelatine j pint of cream ^ pint of milk 2 ozs. preserved cherries f gill of water Whisked white of one egg A few drops of vanilla or almond essence 2 oz. castor sugar

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