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Cherry Pudding
From Superior cook book, 1905
Serves 2
Recipe by Mrs. B. A. Tyler.
Presented as published in 1905. 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
554Calories
15 gProtein
106 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein15 g
Carbohydrates106 g
Fiber0 g
Sugars47 g
Total Fat13 g
Saturated Fat2.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol207 mg
Sodium268 mg
Potassium834 mg
Calcium275 mg
Iron4.7 mg
Magnesium60 mg
Phosphorus313 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C29 mg
Vitamin A84 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate131 mcg
Choline150 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 72. The excerpt below is the record exactly as published.
Cherry Pudding. Mix % pt. flour. 1 teaspoon of baking powder and 1 tablespoon of sugar. In another dish beat up l^ cup of milk and the yolks of 2 eggs. Pit 1 (|t. of cherries and dredge with 1 tablespoon of Dousman's Best Patent flour. Beat the whites of the eggs with i/. teaspoon of salt. ]\lelt 1 tables])Oon of butter
Cook this with the app: pantry check, scaling, and the assistant.