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Black Pudding
From The Pattern cook-book, 1890
Serves 3
Serve with sugar sauce.
Presented as published in 1890. 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
915Calories
16 gProtein
213 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories915 kcal
Protein16 g
Carbohydrates213 g
Fiber2.8 g
Sugars124 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol62 mg
Sodium475 mg
Potassium2247 mg
Calcium297 mg
Iron13 mg
Magnesium321 mg
Phosphorus242 mg
Zinc1.5 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D0.3 mcg
Vitamin C1.5 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.6 mg
Folate178 mcg
Choline71 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 192. The excerpt below is the record exactly as published.
BLACK PUDDING. One cupful of molasses. One cupful of warm water. Two and one-half cupfuls of flour. One cupful of raisins. One scanty tea-spoonful of soda. One-half scant tea-spoonful of salt. One egg
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