Black Cap Pudding

Name: Black Cap Pudding
Ingredients: I teacupful of milk.; I egg.; i teacupful of currants.; I tablespoonful of flour.; I teaspoonful of sugar.; A little grated nutmeg.; A pinch of salt.

From The St. Mungo cookery book, 1904

Mrs Brown, Jedburgh.

Presented as published in 1904. 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

116Calories

7 gProtein

11 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories116 kcal

Protein7.2 g

Carbohydrates11 g

Fiber0 g

Sugars4.4 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium80 mg

Calcium30 mg

Iron1.3 mg

Magnesium8.1 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate36 mcg

Choline147 mg

Caffeine0 mg

Water39 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 31. The excerpt below is the record exactly as published.

BLACK CAP PUDDING. I teacupful of milk. I egg. i teacupful of currants. I tablespoonful of flour. I teaspoonful of sugar. A little grated nutmeg. A pinch of salt.

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