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Cherry Pudding
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
298Calories
19 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories298 kcal
Protein19 g
Carbohydrates55 g
Fiber0.8 g
Sugars29 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium472 mg
Potassium122 mg
Calcium274 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus132 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A32 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.9 mg
Folate44 mcg
Choline3.1 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 459. The excerpt below is the record exactly as published.
CHERRY PUDDING. Make a crust as for ordinary pies, only adding one teaspoonful of baking powder ; line with it a deep dish, and fill with the large, red, sour cherries, stoned and well sweetened ; shake over them a dust of flour, and roll the top crust thick, as for a meat pie ; stew a few more of the cherries so as to have plenty of juice, should the pudding not be moist enough. When it is done make a meringue of the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.