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Black Cap Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost of custard per pint, 7d.
Presented as published in 1892. 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
18Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories18 kcal
Protein0.4 g
Carbohydrates4.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.6 mg
Potassium91 mg
Calcium16 mg
Iron0.4 mg
Magnesium6.8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C51 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 244. The excerpt below is the record exactly as published.
Black Cap Pudding.— Make a good batter pudding. Pick and wash a quarter of a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.