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Cherry Pudding
From Kentucky receipt book, 1903
Serves 6
Use this recipe for cornstarch pudding, omitting cherries.
Presented as published in 1903. 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
45Calories
3 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein3.2 g
Carbohydrates4.2 g
Fiber0.4 g
Sugars0.2 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium25 mg
Potassium47 mg
Calcium11 mg
Iron0.6 mg
Magnesium4.1 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate51 mcg
Choline49 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 130. The excerpt below is the record exactly as published.
Cherry Pudding. Two eggs, 1 cup of sweet milk, 3 teaspoons of yeast powder, flour to make stiff batter, as many cherries, or fruit of any kind as can be stirred in
Cook this with the app: pantry check, scaling, and the assistant.