Cherry Pudding

Name: Cherry Pudding
Ingredients: 2 oz. butter; 1 pint milk; Bind of 1 lemon, grated; 3 eggs; ½ lb. dried cherries; 2 oz. flour; ½ lb. bread crumbs; 1 lb. sugar; 1 teaspoonful vanilla

From Domestic cookery, 1886

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

4172Calories

76 gProtein

881 gCarbs

92 gFat

Full nutrition (34 nutrients)

Calories4172 kcal

Protein76 g

Carbohydrates881 g

Fiber26 g

Sugars648 g

Total Fat92 g

Saturated Fat17 g

Monounsaturated Fat12 g

Polyunsaturated Fat8.6 g

Omega-30.1 g

Cholesterol749 mg

Sodium2106 mg

Potassium2499 mg

Calcium1342 mg

Iron19 mg

Magnesium256 mg

Phosphorus1329 mg

Zinc8.6 mg

Copper1.4 mg

Manganese2.6 mg

Vitamin D7.7 mcg

Vitamin C173 mg

Vitamin A719 mcg

Vitamin E2.6 mg

Vitamin K27 mcg

Vitamin B61.3 mg

Vitamin B124.8 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)22 mg

Folate442 mcg

Choline603 mg

Caffeine0 mg

Water696 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 33. The excerpt below is the record exactly as published.

CHERRY PUDDING. 2 oz. butter 1 pint milk Bind of 1 lemon, grated 3 eggs J lb. dried cherries 2 oz. flour lb. bread crumbs i lb. sugar 1 teaspoonful vanilla

Cook this with the app: pantry check, scaling, and the assistant.