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Currant and Raspberry Pudding
From The art of German cooking and baking, 1922
Serves 2
If using corn starch instead of farina, mix it with cold juice before adding to boiling juice.
Presented as published in 1922. 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
641Calories
3 gProtein
159 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein2.6 g
Carbohydrates159 g
Fiber1.2 g
Sugars114 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium114 mg
Calcium132 mg
Iron7 mg
Magnesium16 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate92 mcg
Choline4.3 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 129. The excerpt below is the record exactly as published.
CURRANT AND RASPBERRY PUDDING. Quantity for 6 Persons. 2 qts. of currants and % lb. of sugar 1 qt. raspberries 1 cup of fine farina or sago 1 pt. of water % cup of corn starch
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