Cherry Pudding
From The Federation cook book, 1910
Presented as published in 1910. 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
1684Calories
41 gProtein
270 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1684 kcal
Protein41 g
Carbohydrates270 g
Fiber2 g
Sugars66 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol125 mg
Sodium1573 mg
Potassium677 mg
Calcium701 mg
Iron16 mg
Magnesium94 mg
Phosphorus586 mg
Zinc2.3 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0.8 mcg
Vitamin C0.5 mg
Vitamin A394 mcg
Vitamin E1.3 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate403 mcg
Choline24 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 17. The excerpt below is the record exactly as published.
Cherry Pudding 1 pint flour 1 fourth cup sugar Whites /of 3 eggs 1 teaspoonful vanilla or lemon extract 1 third cup of milk or more 2 level teaspoonfuls of baking powder 1 fourth cup melted butter 1 cup stoned cherries 1 fourth teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.