vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Cherry Pudding
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
494Calories
5 gProtein
41 gCarbs
30 gFat
Full nutrition (35 nutrients)
Calories494 kcal
Protein4.8 g
Carbohydrates41 g
Fiber0.1 g
Sugars37 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol173 mg
Sodium54 mg
Potassium116 mg
Calcium63 mg
Iron0.5 mg
Magnesium8 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.6 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Alcohol6.2 g
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 172. The excerpt below is the record exactly as published.
Frozen Cherry Pudding. One pint of cream, 3 eggs, 1 cup of sugar, 2 tablespoons Mara- schino cherries or cherry preserves, ^ wine glass of rum
Cook this with the app: pantry check, scaling, and the assistant.