Cherry Pudding
From Granite City cook book, 1900
Serve with sweet sauce.
Presented as published in 1900. 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
1290Calories
67 gProtein
155 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1290 kcal
Protein67 g
Carbohydrates155 g
Fiber8.1 g
Sugars72 g
Total Fat47 g
Saturated Fat18 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol1174 mg
Sodium2973 mg
Potassium2025 mg
Calcium858 mg
Iron14 mg
Magnesium169 mg
Phosphorus1278 mg
Zinc7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D11 mcg
Vitamin C2 mg
Vitamin A636 mcg
Vitamin E3.4 mg
Vitamin K55 mcg
Vitamin B61.2 mg
Vitamin B125.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)7.8 mg
Folate266 mcg
Choline969 mg
Caffeine0 mg
Water1259 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 22. The excerpt below is the record exactly as published.
CHERRY PUDDING. Into 10 tablespoons of flour break 6 eggs, 1 large teaspoonful of salt. Stir the eggs and flour together until the whole is moistened with the egg and no lumps remain. Then add gradually one pint of nice rich milk. Have ready one quart of ripe cherries
Cook this with the app: pantry check, scaling, and the assistant.