Cherry Pudding
From Royal baker and pastry cook, 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
1765Calories
51 gProtein
343 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1765 kcal
Protein51 g
Carbohydrates343 g
Fiber0 g
Sugars176 g
Total Fat33 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol433 mg
Sodium2923 mg
Potassium2850 mg
Calcium833 mg
Iron14 mg
Magnesium203 mg
Phosphorus1300 mg
Zinc4.3 mg
Copper1 mg
Manganese2.1 mg
Vitamin D4.3 mcg
Vitamin C94 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)13 mg
Folate348 mcg
Choline337 mg
Caffeine0 mg
Water1058 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 46. The excerpt below is the record exactly as published.
Cherry Pudding. — 2 eggs, 1 cup milk, A teaspoon salt, 1 tablespoon melted butter, 1A cups flour, 1 teaspoon Royal Baking Pow¬ der, pinch salt. Mix in order given, turn into shallow greased pan. Over top put 2 pounds cherries, press into the batter, sprinkle with 3 tablespoons granulated sugar. Bake 30 minutes in moderate oven, serve hot with cream and sugar. Fig Pudding. — y2 pound good dried figs, washed, wiped, and minced; 2 cups fine dry bread crumbs, 3 eggs, A. cup beef suet, pow¬ dered; 2 scant cups sweet milk, y2 cup white sugar, in which 1 teaspoon Royal Baking Powder
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