Cherry Pudding
From The royal baker and pastry cook, 1902
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
1716Calories
51 gProtein
305 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1716 kcal
Protein51 g
Carbohydrates305 g
Fiber0 g
Sugars138 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium1756 mg
Potassium2850 mg
Calcium833 mg
Iron14 mg
Magnesium203 mg
Phosphorus1301 mg
Zinc4.3 mg
Copper1 mg
Manganese2.1 mg
Vitamin D4.3 mcg
Vitamin C94 mg
Vitamin A330 mcg
Vitamin E1.5 mg
Vitamin K1.2 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)13 mg
Folate348 mcg
Choline340 mg
Caffeine0 mg
Water1057 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 47. The excerpt below is the record exactly as published.
Cherry Pudding.— 2 eggs, 1 cup milk, Mi teaspoon salt, 1 tablespoon melted butter, IMi cups flour, 1 teaspoon Royal Baking Powder, pinch salt. Mix in order given, turn into shallow greased pan. Over top put 2 pounds cherries
Cook this with the app: pantry check, scaling, and the assistant.