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Cherry Pudding

Name: Cherry Pudding
Yield: 2 servings
Ingredients: 1 cup sugar; 2 tablespoons butter; 1 egg; 1 cup milk; 2 cups flour; 2 teaspoons baking powder; flavor with nutmeg or lemon

From The household cook book, 1902

Serves 2

Cherries can also be stirred into a common bread pudding.

Presented as published in 1902. 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

957Calories

21 gProtein

204 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories957 kcal

Protein21 g

Carbohydrates204 g

Fiber0 g

Sugars106 g

Total Fat19 g

Saturated Fat3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol139 mg

Sodium557 mg

Potassium393 mg

Calcium451 mg

Iron8 mg

Magnesium53 mg

Phosphorus408 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate212 mcg

Choline95 mg

Caffeine0 mg

Water141 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 249. The excerpt below is the record exactly as published.

teaspoon baking powder; put it in cups, and steam f hour. CHRISTMAS PUDDING. 1 cup finely chopped suet. 1 cup Zante currants. 1 cup seeded raisins. 1 cup molasses. 1 egg. 1 even teaspoon salt. 1 cup flour. 1 even teaspoon soda. 1 cup sugar. Cinnamon and allspice to season. Prepare the day before the pudding is cooked. Wash the cur- rants and pick over carefully; then put them wet into a cooking bowl to stand over night, and all the other ingredients excepting the flour and soda; beat well. The next morning add the flour and soda, and beat, and stir together again; put in the pudding basin or mold, and steam 4 hours. The water must boil in the steamer- kettle, and be kept boiling until the pudding is taken up. Hot water from the tea-kettle can be added as needed. CHERRY PUDDING — Put pitted and sweet- ened cherries an inch deep or so, in the bottom of a pudding dish. Take 1 cup sugar, beaten to a cream with 2 tablespoons butter, add 1 egg, 1 cup milk, 2 cups flour, and 2 teaspoons baking pow- der; mix well, flavor with nutmeg or lemon

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