Cherry Pudding
From Cook book (Relief Society, Houston, 1963), 1963
This makes a large cake pan full or divide the recipe in half for a small family.
Presented as published in 1963. 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
3230Calories
29 gProtein
692 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories3230 kcal
Protein29 g
Carbohydrates692 g
Fiber4.8 g
Sugars576 g
Total Fat47 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol43 mg
Sodium3047 mg
Potassium868 mg
Calcium812 mg
Iron6.6 mg
Magnesium97 mg
Phosphorus1661 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D3.1 mcg
Vitamin C0.7 mg
Vitamin A108 mcg
Vitamin E0.5 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate285 mcg
Choline83 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 14. The excerpt below is the record exactly as published.
CHERRY PUDDING Avis Perisho (Makes a large cake pan full or divide recipe in half for a small family) This is a Topsy Turvy pudding which is very good for serving a crowd. Two No. 303 cans of pie cherries. Add 1 1/3 cups of sugar. Let set. Mix 2 cups of Bisquick and 1 1/3 cup of sugar and blend in 1 1/3 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.