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Cherry Pudding
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
751Calories
25 gProtein
126 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein25 g
Carbohydrates126 g
Fiber0 g
Sugars25 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol215 mg
Sodium1174 mg
Potassium741 mg
Calcium481 mg
Iron8.6 mg
Magnesium72 mg
Phosphorus488 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.2 mcg
Vitamin C14 mg
Vitamin A165 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline170 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 48. The excerpt below is the record exactly as published.
CHERRY PUDDING. Eggs, 2. Melted butter, 1 tablespoon. Milk, 1 cup. Flour, 2 cups. Salt, y2 teaspoon. Baking powder, 2 teaspoons. Cherries, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.