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Cherry Pudding, Baked
From Harper's cook book encyclopædia, 1902
Serves 4
Can use dried or preserved cherries with custard instead of water.
Presented as published in 1902. 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
37Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein0.4 g
Carbohydrates11 g
Fiber2.7 g
Sugars7.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium45 mg
Calcium36 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus3.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline2.1 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 345. The excerpt below is the record exactly as published.
Cherry Pudding, Baked. — Wash and stone the cherries, put a layer of them at the bottom of a well-buttered pie-dish, and strew over this a little sifted sugar and a small quantity of finely chopped lemon-rind ; lay over these some thin bread - and - butter, and repeat the layers until the dish is full, finishing with cherries strewn over with sugar; pour a large cupful of water
Cook this with the app: pantry check, scaling, and the assistant.