vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Black Currant Pudding
From Superior cook book, 1905
Serves 2
Serve with custard sauce.
Presented as published in 1905. 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
624Calories
11 gProtein
138 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein11 g
Carbohydrates138 g
Fiber1.2 g
Sugars50 g
Total Fat9.1 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol109 mg
Sodium47 mg
Potassium499 mg
Calcium120 mg
Iron6 mg
Magnesium56 mg
Phosphorus219 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C203 mg
Vitamin A53 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate217 mcg
Choline79 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 69. The excerpt below is the record exactly as published.
Black Currant Pudding. Boil for 30 minutes a scant cupful of rice in "? cupfuls of salted water; add a tablespoonful of butter, half a cupful of sugar and a beaten egg and cook 5 minutes. Butter a pudding dish and line with macaroon crumbs or bread crumbs, tb.en put in a half-inch layer of rice, then a layer of black currants which have been budded : so continue until all the rice is in and a pint of currants
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