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Currant Pudding, Black, Red or White
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
Presented as published in 1892. 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
729Calories
8 gProtein
179 gCarbs
3 gFat
Full nutrition (29 nutrients)
Calories729 kcal
Protein7.5 g
Carbohydrates179 g
Fiber0.7 g
Sugars115 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium151 mg
Potassium1119 mg
Calcium249 mg
Iron6.2 mg
Magnesium89 mg
Phosphorus232 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin C608 mg
Vitamin A40 mcg
Vitamin E3.4 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Water286 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 445. The excerpt below is the record exactly as published.
. Currant Pudding, Black, Red or "Wtlite. — Cut a piece of bread about half an inch thick, the size and shape of half a crown. Place it at the bottom of a round basin, and put some fingers of bread, either crust or crumb, in an upright position round it, leaving a dis- tance of an inch between each finger. Boil a pint and a half of currants stripped from their stalks, with a quarter of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.