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Black Pudding
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
15 gProtein
214 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories915 kcal
Protein15 g
Carbohydrates214 g
Fiber4.6 g
Sugars83 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol62 mg
Sodium88 mg
Potassium2303 mg
Calcium283 mg
Iron13 mg
Magnesium318 mg
Phosphorus228 mg
Zinc1.4 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D0.3 mcg
Vitamin C3.6 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.8 mg
Folate177 mcg
Choline64 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 78. The excerpt below is the record exactly as published.
Black Pudding One cup molasses, one egg, one cup warm water, one cup chopped raisins, one teaspoon soda, two and a half cups sifted flour, one-half teaspoon cinnamon, one-half teaspoon allspice
Cook this with the app: pantry check, scaling, and the assistant.