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Cherry Pudding in Winter
From The Rural cook book, 1907
Serves 2
Ensure cherries are moist with juice.
Presented as published in 1907. 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
541Calories
14 gProtein
112 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein14 g
Carbohydrates112 g
Fiber4 g
Sugars52 g
Total Fat12 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol116 mg
Sodium309 mg
Potassium600 mg
Calcium269 mg
Iron6.4 mg
Magnesium55 mg
Phosphorus282 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C1 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K27 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.2 mg
Folate112 mcg
Choline84 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 40. The excerpt below is the record exactly as published.
Cherry Pudding in Winter. — Nearly fill a buttered baking dish with Ihe sour canned cherries. Use just enough of the juice so the cherries will be moist. Spread over this a dough made from one-fourth teacupful sugar, one tablespoonful butter, one-half cupful milk, one egg, a little salt, one cupful flour (use a little more if necessary to make dougb like cake), one teaspoonful baking powder
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