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Cherry Pudding
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
539Calories
15 gProtein
116 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein15 g
Carbohydrates116 g
Fiber2 g
Sugars12 g
Total Fat8.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol17 mg
Sodium485 mg
Potassium385 mg
Calcium319 mg
Iron8.6 mg
Magnesium50 mg
Phosphorus273 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.9 mg
Folate201 mcg
Choline2.2 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 128. The excerpt below is the record exactly as published.
Cherry Pudding. One pint flour, one tablespoon butter, two teaspoons bak- ing powder, milk to make soft dough. Spread out dough, cover with fresh pitted cherries
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