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Currant Bun Pudding
From The Ideal cook book, 1899
Serves 1
These last two receipts are fine puddings.
Presented as published in 1899. 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
734Calories
20 gProtein
150 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein20 g
Carbohydrates150 g
Fiber3 g
Sugars80 g
Total Fat6.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.7 g
Omega-30.3 g
Cholesterol0 mg
Sodium750 mg
Potassium203 mg
Calcium222 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus156 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A44 mcg
Vitamin E0.4 mg
Vitamin K7.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.3 mg
Folate144 mcg
Choline24 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 101. The excerpt below is the record exactly as published.
Currant Bun Pudding —lIngredients—q buns, jam, white of1 egg, 2 oz. of sugar
Cook this with the app: pantry check, scaling, and the assistant.