Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons pitted cherries in tlie centres
- 1 cup granulated sugar
- 2 cups water
- 1 cup sugar
- 1 tablespoon butter
- 2 teaspoons baking powder in the flour
- 1 quart cherries
- four ounces of dry bread diced
- 1 cup lukewarm milk
- 3 ounces preserved cherries chopped
- 1 teaspoon vanilla
- 1 well beaten egg
- 1 table- spoon butter
- 1 saltspoon salt
- 3 eggs
- 4 table- spoons cream
Directions
Mrs. Evan Jones.
Prepare a biscuit dough as for shortcake ; roll thin and cut into pieces G inches square. Put 2 tablespoons pitted cherries in tlie centres, then bring up each corner of the square to the centre, cut a tiny square on top, and crimp the edge ; put the dumplings in a baking pan, and pour in a syrup made of 1 cup granulated sugar and 2 cups water. Bake 20 minutes in a hot oven, basting often. Serve with a cherrv sauce.
CHERRY PUDDING, NO. 1.
Mrs. Charles Sweeney.
Beat up 1 cup sugar with 1 tablespoon butter, and 1 well beaten egg: add i cup water, and flour enough to stiffen: put 2 teaspoons baking powder in the flour. Seed and sweeten 1 quart cherries ; grease a pudding pan, pour i the batter into the pan, spread the cherries over, and pour the rest of the batter on top. Bake slowly for 1 hour. Serve with milk or a cherry sauce.
The batter may be made with milk if preferred.
CHERRY PUDDING, NO. 2.
Four ounces of dry bread diced ; mix with 1 cup lukewarm milk, squeeze the milk out lightly. Put the bread with 1 table- spoon butter, 1 saltspoon salt, 3 eggs, 3 ounces preserved cherries chopped (or candied cherries), 1 teaspoon vanilla and 4 table- spoons cream ; beat well together for 5 minutes. Put in a buttered pudding mould, and bake in a pan filled with hot water in a moderate oven for 20 minutes. Turn on a dish, pour a Sabayon sauce over it and serve hot.