Cherry Pudding
From A bill of fare for every day in the year ..., 1892
Ensure cherries are well floured before adding.
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
1933Calories
50 gProtein
343 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1933 kcal
Protein50 g
Carbohydrates343 g
Fiber4 g
Sugars136 g
Total Fat44 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol459 mg
Sodium2364 mg
Potassium1241 mg
Calcium970 mg
Iron19 mg
Magnesium138 mg
Phosphorus969 mg
Zinc4.4 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D4.3 mcg
Vitamin C1 mg
Vitamin A422 mcg
Vitamin E1.8 mg
Vitamin K29 mcg
Vitamin B60.6 mg
Vitamin B122.3 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)18 mg
Folate449 mcg
Choline342 mg
Caffeine0 mg
Water617 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 85. The excerpt below is the record exactly as published.
Cherry Pudding. Supper — Cheese. Bread and Butter. Strawberry Shortcake. Tea. Cherry Pidding. — 2 cups of flour, 2 teaspoonfuls of baking powder, J.; teaspoonful salt, i cup milk, 2 tablespoonfuls melted butter, 2 eggs, V2 cup sugar, 1 pint pittied cherries
Cook this with the app: pantry check, scaling, and the assistant.