Cherry Pudding

Name: Cherry Pudding
Ingredients: Two cups milk; one tablespoon butter; two eggs; two teaspoonfuls cream tartar; one of soda; three light pints flour; one quart cherries

From Six little cooks, 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

3601Calories

116 gProtein

700 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories3601 kcal

Protein116 g

Carbohydrates700 g

Fiber0 g

Sugars100 g

Total Fat48 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol462 mg

Sodium349 mg

Potassium4768 mg

Calcium869 mg

Iron45 mg

Magnesium338 mg

Phosphorus1633 mg

Zinc9.2 mg

Copper1.6 mg

Manganese6.2 mg

Vitamin D6.7 mcg

Vitamin C57 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B61.2 mg

Vitamin B123.5 mcg

Thiamin (B1)7.4 mg

Riboflavin (B2)4.5 mg

Niacin (B3)51 mg

Folate1251 mcg

Choline381 mg

Caffeine0 mg

Water1033 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 9. The excerpt below is the record exactly as published.

CHERRY PUDDING. Two cups milk, one tablespoon butter, two eggs, two AUNT JANE'S COOKING GLASS. 31 teaspoonftds cream tartar, one of soda, three light pints flour, or enough to make a stiff batter, one quart cherries

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