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Cherry Pudding (2)
From Tried favourites cookery book, 1909
Serves 20
Presented as published in 1909. 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
1048Calories
15 gProtein
232 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1048 kcal
Protein15 g
Carbohydrates232 g
Fiber6.5 g
Sugars158 g
Total Fat9.6 g
Saturated Fat1.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol37 mg
Sodium697 mg
Potassium579 mg
Calcium238 mg
Iron5.4 mg
Magnesium64 mg
Phosphorus226 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C20 mg
Vitamin A148 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate116 mcg
Choline53 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 106. The excerpt below is the record exactly as published.
Cherry Pudding: (2). 2 oz. Flour, 4 lb. Bread Crumbs, 4 lb. Sugar, 4 lb. dried Cherries, 2 oz. Butter, 1 pint Milk, 3 Eggs, rind of 1 Lemon, 1 teaspoonful of Vanilla
Cook this with the app: pantry check, scaling, and the assistant.