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Black Pudding
From The economical cook book, 1905
Serves 8
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
424Calories
7 gProtein
92 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein6.5 g
Carbohydrates92 g
Fiber0.3 g
Sugars79 g
Total Fat5.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium85 mg
Potassium1288 mg
Calcium197 mg
Iron5.5 mg
Magnesium212 mg
Phosphorus120 mg
Zinc0.9 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate44 mcg
Choline121 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 85. The excerpt below is the record exactly as published.
Black Pudding Six eggs, one pint of molasses, two-thirds of a cup of sugar, one cup of flour, a tablespoon^! of butter, a half of a nutmeg grated, and a teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.