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Cherry Pudding
From The art of German cooking and baking, 1922
Serves 3
If the pudding is too thin, add more corn starch.
Presented as published in 1922. 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
713Calories
2 gProtein
178 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein2.4 g
Carbohydrates178 g
Fiber4.4 g
Sugars97 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium386 mg
Calcium38 mg
Iron2.4 mg
Magnesium29 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate6.7 mcg
Choline2 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 129. The excerpt below is the record exactly as published.
CHERRY PUDDING. Quantity for 6 Persons. 2 lbs. of sour cherries % lb. of sugar 1 pt. of water 1 tbsp. of lemon juice % lb. of corn starch
Cook this with the app: pantry check, scaling, and the assistant.