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Cherry Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake, three-quarters of an hour. A pudding made with two pounds of cherries will serve for five or six persons.
Presented as published in 1892. 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
123Calories
2 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein1.6 g
Carbohydrates29 g
Fiber0 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium348 mg
Calcium20 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 349. 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 tlie layers until the dish is full, finishing \\dth cherries strcAA-n over with sugar ; pour a large cupful of water over the whole, and bake in a good oven. This pudding may be made with dried or preserved cherries, when, instead ©f water, a little custard may be used to moisten the bread. The kernels of the cherries, too, may be blanched and sliced, and used instead of lemon-rind. Time to bake, three-quarters of an hour. Probable cost of cherries, 3d. to 6d. per pound. A pudding made with two pounds of cherries
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