Cherry Pudding (Baked)
From Physical culture cook book, 1901
Presented as published in 1901. 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
1815Calories
52 gProtein
354 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1815 kcal
Protein52 g
Carbohydrates354 g
Fiber4 g
Sugars147 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium1216 mg
Potassium1531 mg
Calcium1235 mg
Iron18 mg
Magnesium161 mg
Phosphorus1110 mg
Zinc4.7 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D5.7 mcg
Vitamin C1 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K27 mcg
Vitamin B60.7 mg
Vitamin B123.1 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)18 mg
Folate425 mcg
Choline234 mg
Caffeine0 mg
Water789 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 49. The excerpt below is the record exactly as published.
two teaspoonfuls baking powder, saltspoonful salt. Beat the eggs very 156 THE PHYSICAL CULTURE COOK BOOK. light, and mix with the butter, melted, and me milk. Stir into this the flour sifted with the salt and baking powder, taking care that the batter does not lump. Dredge the berries with flour, add them to the pudding, and boil this in a plain pudding mold, set in a pot of boiling water for three hours. Take care that the water does not come over the top of the mold. Serve with hard sauce. 19. Blackberry Pudding. — Stew blackber- ries and sweeten to taste. Butter some slices of stale bread with crusts cuts off. Then put a layer of the buttered bread in the bottom of serving dish and pour over it hot stewed fruit. Repeat until dish is full or fruit used. To be eat>n cold with cream. 20. Batter Pudding. — Beat two eggs, add one cupful of milk, three and a half cupfuls of sifted flour, three tablespoonfuls of melted butter, one-half of a teaspoonful of salt, one tablespoonful of sugar, two teaspoonfuls of baking powder and one scant cupful of canned cherries or any small fruit. Turn this into a well-greased mold, cover and place in a steam- er or pot of boiling water for two and a half hours. Serve with it a creamy sauce. 21. Cherry Pudding (Baked). — One pint milk, THE PHYSICAL CULTURE COOK BOOK. 157 one pint flour, half cup sugar, one egg, two tea- spoonfuls baking powder, one pint stoned cherries
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