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Black-Cap Pudding
From Soyer's standard cookery, 1912
Serves 2
The pudding may be cooked at once, but it will be lighter if allowed to stand for one hour.
Presented as published in 1912. 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
760Calories
27 gProtein
132 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein27 g
Carbohydrates132 g
Fiber0 g
Sugars40 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium167 mg
Potassium681 mg
Calcium365 mg
Iron7.7 mg
Magnesium72 mg
Phosphorus484 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D3.3 mcg
Vitamin C51 mg
Vitamin A161 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8 mg
Folate205 mcg
Choline190 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 175. The excerpt below is the record exactly as published.
Black-Cap Pudding. INGREDIENTS. — Eight ounces of flour, two ounces of sugar, two ounces of currants, cleaned and picked, one pint of milk, two eggs, two good pinches of salt
Cook this with the app: pantry check, scaling, and the assistant.