Cherry Pudding

Name: Cherry Pudding
Ingredients: 2 10c bottles maraschino cherries; 2 eggs; 1 lb. box graham crackers; 1 box cherry Jello; 1 cup nuts; 3 tbs. sugar; 2 cups double thick cream

From Grange cook book and household guide, 1940

Mrs. E. T. Frisbie, Mills River Grange.

Presented as published in 1940. 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

2443Calories

38 gProtein

171 gCarbs

180 gFat

Full nutrition (34 nutrients)

Calories2443 kcal

Protein38 g

Carbohydrates171 g

Fiber0.7 g

Sugars45 g

Total Fat180 g

Saturated Fat99 g

Monounsaturated Fat39 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol854 mg

Sodium277 mg

Potassium2065 mg

Calcium394 mg

Iron4.3 mg

Magnesium120 mg

Phosphorus865 mg

Zinc3.4 mg

Copper0.9 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C43 mg

Vitamin A241 mcg

Vitamin E1.1 mg

Vitamin K12 mcg

Vitamin B61.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)18 mg

Folate205 mcg

Choline295 mg

Caffeine0 mg

Water376 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 10. The excerpt below is the record exactly as published.

CHERRY PUDDING 2 10c bottles marachino cherries 2 eggs 1 lb. box graham crackers 1 cup nuts 1 box cherry Jello 2 cups double thick cream 3 tbs. sugar

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