vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Black Currant Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
May be used hot or cold. Sufficient for five or six persons.
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
616Calories
12 gProtein
112 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein12 g
Carbohydrates112 g
Fiber0 g
Sugars85 g
Total Fat27 g
Saturated Fat6.9 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol335 mg
Sodium117 mg
Potassium670 mg
Calcium151 mg
Iron3.9 mg
Magnesium51 mg
Phosphorus263 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C304 mg
Vitamin A140 mcg
Vitamin E2.5 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 246. The excerpt below is the record exactly as published.
Black Currant Pudding.— Butter a basin and line it with pudding paste. To a pint and a half of fruit mix six ounces of sugar. The currants should be dry or they will make too much juice. Mix the sugar well up with the fruit before it is put iato the basm ; boil one hour and a half. Or a pudding may be baked in this way : — Stew for about quarter of an hour, in as much milk as will cover it, a tea-cupful of rice made sweet with two ounces of sugar. Take care it does not burn, and when done and nearly cool, stir in an ounce of butter and three well-beaten eggs with three table-spoonfuls of cream
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