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Cherry Pudding
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
574Calories
21 gProtein
88 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein21 g
Carbohydrates88 g
Fiber1 g
Sugars12 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol215 mg
Sodium358 mg
Potassium478 mg
Calcium337 mg
Iron6.9 mg
Magnesium53 mg
Phosphorus387 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.2 mcg
Vitamin C0.3 mg
Vitamin A165 mcg
Vitamin E0.7 mg
Vitamin K7.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.7 mg
Folate174 mcg
Choline170 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 78. The excerpt below is the record exactly as published.
CHERRY PUDDING. Separate two eggs, add to the yolks a cup milk, stir in one and a half cups flour, one tablespoon melted butter. Beat thoroughly ; add one rounding teaspoon baking powder. Stir 128 landmarks club cook book. in one cup stoned cherries
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