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Sauce for Cherry Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
458Calories
1 gProtein
114 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein0.8 g
Carbohydrates114 g
Fiber0.1 g
Sugars97 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium406 mg
Calcium33 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus44 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.5 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 89. The excerpt below is the record exactly as published.
SAUCE FOR CHERRY PUDDING— Put two cups of cher- ry juice, or juice and water, into a saucepan, stir in three level tablespoons of cornstarch and cook fifteen minutes. Add two- thirds cup of sugar and a tablespoon of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.