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Cherry Pudding
From Twentieth century home cook book, 1905
Serves 2
Serve warm with sweet sauce.
Presented as published in 1905. 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
931Calories
23 gProtein
203 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories931 kcal
Protein23 g
Carbohydrates203 g
Fiber16 g
Sugars20 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium12 mg
Potassium876 mg
Calcium91 mg
Iron7.9 mg
Magnesium181 mg
Phosphorus572 mg
Zinc4 mg
Copper0.8 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K3.3 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)13 mg
Folate217 mcg
Choline61 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 18. The excerpt below is the record exactly as published.
Cherry Pudding.— A nice pudding can be made by boiling one-half pint of rice half an hour in five times as much water, and pouring it boiling hot into one pint of wheat meal. Mix thoroughly, and place it in small spoonfuls in a nappy — a round earthen dish with flat bottom and sloping sides— interlaying it with a pint of cherries
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