Apple and Currant Pudding

Name: Apple and Currant Pudding
Ingredients: 16-0zs. CAKEOMA Cake Mixture.; 6-ozs. finely-chopped suet.; 4 teaspoonful salt.; 4-0zS apples (minced).; 4-0zS. currants.; 1 egs.; Grated rind and juice of 1 lemon.; 4 glass milk.

From Recipes for cakes and puddings, 1930

Presented as published in 1930. 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

2264Calories

44 gProtein

87 gCarbs

197 gFat

Full nutrition (34 nutrients)

Calories2264 kcal

Protein44 g

Carbohydrates87 g

Fiber4.3 g

Sugars61 g

Total Fat197 g

Saturated Fat109 g

Monounsaturated Fat62 g

Polyunsaturated Fat7.7 g

Omega-30.1 g

Cholesterol419 mg

Sodium9790 mg

Potassium2165 mg

Calcium1330 mg

Iron3.7 mg

Magnesium164 mg

Phosphorus1204 mg

Zinc5.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D10 mcg

Vitamin C263 mg

Vitamin A409 mcg

Vitamin E4.9 mg

Vitamin K7 mcg

Vitamin B60.9 mg

Vitamin B126.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)2 mg

Folate36 mcg

Choline339 mg

Caffeine0 mg

Water1184 g

As published

This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 11. The excerpt below is the record exactly as published.

APPLE AND CURRANT PUDDING. 16-0zs. CAKEOMA Cake Mixture. 6-ozs. finely-chopped suet. 4 teaspoonful salt. 4-0zS apples (minced). 4-0zS. currants. 1 egs. Grated rind and juice of 1 lemon. 4 glass milk.

Cook this with the app: pantry check, scaling, and the assistant.