dairy-freenut-freesoy-freefish-freeshellfish-free
Currant Pudding, A Superior
From Recipes for the million, 1891
Serves 10
Presented as published in 1891. 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
610Calories
7 gProtein
46 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein6.8 g
Carbohydrates46 g
Fiber2.3 g
Sugars29 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol124 mg
Sodium59 mg
Potassium416 mg
Calcium60 mg
Iron2.1 mg
Magnesium26 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C2.2 mg
Vitamin A42 mcg
Vitamin E1 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate38 mcg
Choline81 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 55. The excerpt below is the record exactly as published.
CURRANT PUDDING, A Superior. — To a pound of dried currants add a cupful of flour, a pound of suet, half a nutmeg, a little powdered sugar, ginger, and salt ; mix with five eggs, and boil for two hours and a half. CURRANT PUDDING, Plain. — Chop up half a pound of suet, and put it with three-quarters of a pound of flour, half a pound of dried currants, and a little salt
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