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Cherry Pudding
From The Times cook book, no. 2, 1905
Serves 3
Flavor with a bit of nutmeg or lemon.
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
662Calories
14 gProtein
142 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein14 g
Carbohydrates142 g
Fiber0.7 g
Sugars75 g
Total Fat13 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol93 mg
Sodium373 mg
Potassium327 mg
Calcium307 mg
Iron5.7 mg
Magnesium40 mg
Phosphorus281 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate142 mcg
Choline63 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 106. The excerpt below is the record exactly as published.
CHERRY PUDDING. Miss C. Laura Pooley, 1826 South Hope street, Los Angeles.— This is easily made and proves as satisfactory as many a more elaborate des- sert. Put pitted and sweetened cherries an inch or so deep in the bottom of a buttered pudding dish and cover with the following mixture: One cup sugar, beaten to a cream with two tablespoons butter, one egg, one cup milk, two cups flour, and two teaspoons baking powder
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