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BLACK PUDDING
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
251Calories
3 gProtein
58 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein3.4 g
Carbohydrates58 g
Fiber0.3 g
Sugars41 g
Total Fat3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium190 mg
Potassium850 mg
Calcium215 mg
Iron4.1 mg
Magnesium141 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate37 mcg
Choline32 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 248. The excerpt below is the record exactly as published.
BLACK PUDDING.— Sift 2 teaspoons baking powder into 1 cup flour, add 1 teaspoon cinnamon, ^ teaspoon ground cloves, a pinch of salt; wet with milk till smooth, and add 1 cup molasses, 1 tablespoon butter, 1 egg
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