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Currant Pudding
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
585Calories
15 gProtein
133 gCarbs
5 gFat
Full nutrition (29 nutrients)
Calories585 kcal
Protein15 g
Carbohydrates133 g
Fiber1.4 g
Sugars3.2 g
Total Fat4.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium300 mg
Potassium2234 mg
Calcium496 mg
Iron12 mg
Magnesium177 mg
Phosphorus464 mg
Zinc2.3 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin C1216 mg
Vitamin A81 mcg
Vitamin E6.7 mg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Water572 g
As published
This recipe was extracted from The new home cook book (1896), page 82. The excerpt below is the record exactly as published.
CUREANT PUDDING Mrs. Bartlett. Slice a baker's loaf, add butter, stew and sweeten three pints of currants
Cook this with the app: pantry check, scaling, and the assistant.