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Boiled Currant Pudding
From Original White House Cookbook, 1887
Serves 6
Serve with sweet jelly sauce.
Presented as published in 1887. 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
575Calories
12 gProtein
87 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein12 g
Carbohydrates87 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.7 g
Cholesterol13 mg
Sodium161 mg
Potassium267 mg
Calcium128 mg
Iron6.7 mg
Magnesium38 mg
Phosphorus170 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A4.5 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate167 mcg
Choline1.1 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 263. The excerpt below is the record exactly as published.
two teaspoonfuls of baking powder. Boll the berries well in the flour and add them last of all. Bake half an hour and serve with sauce. There is no more delicate and delicious pudding than this. FRUIT PUDDING. This pudding is made without cooking and is nice prepared the day before used. Stew currants or any small fruits, either fresh or dried, sweeten with sugar to taste and pour hot over thin slices of bread with the crust cut off, placed in a suitable dish, first a layer of bread, then the hot stewed fruit, then bread and fruit, then bread, leaving the fruit last. Put a plate over the top and, when cool, set it on ice. Serve with sugar and cream. This pudding is very fine made with Boston crackers split open and placed in layers with stewed peaches. BOILED CURRANT PUDDING. Five cupfuls of sifted flour in which two teaspoonfuls of baking pow- der have been sifted, one-half a cupful of chopped suet, half a pound of currants, milk, a pinch of salt
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