vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Black-Cap Pudding
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
619Calories
28 gProtein
91 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein28 g
Carbohydrates91 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat6.9 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium1604 mg
Potassium859 mg
Calcium536 mg
Iron7.7 mg
Magnesium82 mg
Phosphorus585 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D3.8 mcg
Vitamin C154 mg
Vitamin A208 mcg
Vitamin E1.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.3 mg
Folate171 mcg
Choline264 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 75. The excerpt below is the record exactly as published.
Black-Cap Pudding. Six ounces of flour, one pint of milk, three eggs, one small tea-spoonful of baking-powder, one tea-spoonful of salt, and six ounces of currants
Cook this with the app: pantry check, scaling, and the assistant.