Black Cap Pudding
From The art of living in Australia, 1893
Total Cost—5d. Time — One Hour.
Presented as published in 1893. 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
1283Calories
54 gProtein
203 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1283 kcal
Protein54 g
Carbohydrates203 g
Fiber0 g
Sugars24 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol430 mg
Sodium332 mg
Potassium1269 mg
Calcium714 mg
Iron15 mg
Magnesium137 mg
Phosphorus952 mg
Zinc5 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D6.7 mcg
Vitamin C51 mg
Vitamin A319 mcg
Vitamin E1.6 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)16 mg
Folate410 mcg
Choline381 mg
Caffeine0 mg
Water551 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 233. The excerpt below is the record exactly as published.
BLACK CAP PUDDING. 1 pint Milk 2 Eggs . 1 oz. Currants i lb. Flour
Cook this with the app: pantry check, scaling, and the assistant.