Boiled Currant, Sultana, or Raisin Pudding
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
1853Calories
7 gProtein
90 gCarbs
164 gFat
Full nutrition (34 nutrients)
Calories1853 kcal
Protein6.5 g
Carbohydrates90 g
Fiber0 g
Sugars91 g
Total Fat164 g
Saturated Fat91 g
Monounsaturated Fat54 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol130 mg
Sodium59 mg
Potassium212 mg
Calcium154 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate1.7 mcg
Choline31 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 5. The excerpt below is the record exactly as published.
Boiled Currant, Sultana, or Raisin Pudding. 4 Ib. plain flour. 4 Ib. sultanas. 6 oz. suet. Sufficient milk to mix, about Pinch of salt. % cup. 3 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.