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Cherry Pudding
From The Pattern cook-book, 1890
Serves 5
Serve with a sauce made the same as strawberry sauce.
Presented as published in 1890. 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
457Calories
15 gProtein
83 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein15 g
Carbohydrates83 g
Fiber0.3 g
Sugars38 g
Total Fat7.6 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol123 mg
Sodium736 mg
Potassium766 mg
Calcium280 mg
Iron3.8 mg
Magnesium58 mg
Phosphorus304 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C23 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate95 mcg
Choline106 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 192. The excerpt below is the record exactly as published.
CHERRY PUDDING. This is a large recipe, two-thirds being sufficient for a family of six. Three eggs. Two quarts of cherries. One tea-spoonful of salt. Two tea-spoonfuls of baking-powder. One and one-half pint of stale bread-crumbs. One pint of flour. One pint of milk. One table-spoonful of sugar. One-quarter of a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.