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Cherry Pudding
From Around-the-world cook book, 1913
Serves 2
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
794Calories
27 gProtein
135 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein27 g
Carbohydrates135 g
Fiber0.1 g
Sugars13 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol215 mg
Sodium940 mg
Potassium472 mg
Calcium341 mg
Iron10 mg
Magnesium64 mg
Phosphorus442 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2.2 mcg
Vitamin C0.1 mg
Vitamin A165 mcg
Vitamin E0.8 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate275 mcg
Choline170 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 74. The excerpt below is the record exactly as published.
CHERRY PUDDING Canned cherries, 1 can, Milk, 1 cup. Sugar, 1 tablespoon, Melted butter, 1 tablespoon. Sifted flour, 2% cups, Eggs, 2, Baking-powder, 1 heaping teaspoon, Salt, y2 teaspoon
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