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Cherry Pudding

Name: Cherry Pudding
Yield: 5 servings
Ingredients: a pint of bread crusts or soft crackers; scalded in a quart of boiling milk; piece of butter the size of an egg; one teaspoon of salt; one and a half teacups of sugar; a pinch of pulverized cinnamon; a quart of stoned cherries

From The new home cook book, 1896

Serves 5

Presented as published in 1896. 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

As published

This recipe was extracted from The new home cook book (1896), page 83. The excerpt below is the record exactly as published.

CHEERY PUDDING. H. N. Jenks. A pint of bread crusts or soft crackers, scalded in a quart of boiling milk, piece of butter the size of an egg, one teaspoon of salt, three eggs, one and a half teacups of sugar if eaten without sauce, and if with sauce a table spoon of sugar; a pinch of pulverized cinnamon, and a quart of stoned cherries

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