Black Pudding
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
2355Calories
60 gProtein
342 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories2355 kcal
Protein60 g
Carbohydrates342 g
Fiber24 g
Sugars301 g
Total Fat96 g
Saturated Fat7.3 g
Monounsaturated Fat61 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol0 mg
Sodium1253 mg
Potassium1806 mg
Calcium767 mg
Iron9.3 mg
Magnesium545 mg
Phosphorus934 mg
Zinc6.1 mg
Copper2.1 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E49 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.9 mg
Niacin (B3)7.3 mg
Folate87 mcg
Choline107 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 33. The excerpt below is the record exactly as published.
BLACK PUDDING (Budino Nero) il/2 cups light brown sugar % teaspoon salt \l/i cups blanched almonds, 6 egg whites
Cook this with the app: pantry check, scaling, and the assistant.