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Cherry Cups
From The Rural cook book, 1907
Serves 1
Serve with cherry sauce or sweetened cream.
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
925Calories
27 gProtein
197 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories925 kcal
Protein27 g
Carbohydrates197 g
Fiber0 g
Sugars0.4 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2121 mg
Potassium350 mg
Calcium577 mg
Iron15 mg
Magnesium72 mg
Phosphorus466 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from The Rural cook book (1907), page 39. The excerpt below is the record exactly as published.
Cherry Cups,— Measure a pint of sifted flour, add two teaspoonfuts of baking powder and half a Icaspoonfui of salt and sift again. Mix to a soft dough with cold water. Butter little custard cups and drop in a little of the dough and then add a teaspoonful of the cherries
Cook this with the app: pantry check, scaling, and the assistant.