Cherry Duff

Name: Cherry Duff
Ingredients: 4 cups pitted cherries; 2 cups flour; 2 cups sugar; 4 teaspoons baking powder; 1 teaspoon lemon juice; 1 teaspoon salt; 1/2 tablespoons Cottolene; 1/2 cup milk or thin cream

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

3177Calories

34 gProtein

674 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories3177 kcal

Protein34 g

Carbohydrates674 g

Fiber8.1 g

Sugars448 g

Total Fat50 g

Saturated Fat25 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol125 mg

Sodium4275 mg

Potassium1249 mg

Calcium1245 mg

Iron21 mg

Magnesium134 mg

Phosphorus837 mg

Zinc2.6 mg

Copper0.4 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C4 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K57 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)19 mg

Folate402 mcg

Choline0.3 mg

Caffeine0 mg

Water695 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 40. The excerpt below is the record exactly as published.

CHERRY DUFF 4 cups pitted cherries. 2 cups flour. 2 cups sugar. 4 teaspoons baking powder 1 teaspoon lemon juice. 1 teaspoon salt. \}/2 tablespoons Cottolene. J^ cup milk or thin cream. P

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