Cherry Pudding
From For the comfort of the family, 1914
Presented as published in 1914. 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
1170Calories
37 gProtein
232 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1170 kcal
Protein37 g
Carbohydrates232 g
Fiber0 g
Sugars31 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium3145 mg
Potassium1026 mg
Calcium1408 mg
Iron16 mg
Magnesium117 mg
Phosphorus937 mg
Zinc2.9 mg
Copper0.5 mg
Manganese2 mg
Vitamin D2.3 mcg
Vitamin C14 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water353 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 19. The excerpt below is the record exactly as published.
cherry pudding which is made by sifting two cups of flour with four teaspoons of baking powder and one-half teaspoon of salt. Stir into this one cup of milk; add one cup of cherries stoned
Cook this with the app: pantry check, scaling, and the assistant.