Black Cap Pudding

Name: Black Cap Pudding
Ingredients: ¼ lb. Flour; 1 table spoonful Currants; 1 pint Milk; 2 Eggs; 1 dessert spoonful of Sugar; js tea-spoonful Salt; £ tea-spoonful Baking Powder

From Household cookery and laundry work, 1882

Presented as published in 1882. 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

761Calories

28 gProtein

124 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories761 kcal

Protein28 g

Carbohydrates124 g

Fiber0 g

Sugars36 g

Total Fat17 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium1472 mg

Potassium909 mg

Calcium691 mg

Iron6.6 mg

Magnesium90 mg

Phosphorus643 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D4.7 mcg

Vitamin C13 mg

Vitamin A157 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.2 mg

Folate181 mcg

Choline87 mg

Caffeine0 mg

Water446 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 32. The excerpt below is the record exactly as published.

BLACK CAP PUDDING. \ lb. Flour. 1 table spoonful Currants. 1 pint Milk. 2 Eggs. 1 dessert spoonful of Sugar, js tea-spoonful Salt £ tea-spoonful Baking Powder

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