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Currant Pudding (Boiled)

Name: Currant Pudding (Boiled)
Yield: 6 servings
Ingredients: 14 oz. of flour; 7 oz. of suet; 7 oz. of currants; a little milk

From The Ideal cook book, 1899

Serves 6

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

548Calories

8 gProtein

56 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories548 kcal

Protein8.3 g

Carbohydrates56 g

Fiber0 g

Sugars0.2 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol23 mg

Sodium5.9 mg

Potassium208 mg

Calcium37 mg

Iron4.3 mg

Magnesium26 mg

Phosphorus100 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A5.3 mcg

Vitamin E0.8 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate106 mcg

Choline2.6 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 6 servings.

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 Pudding (Boiled)—Ingredients—14 oz. of flour, 7 oz. of suet, 7 oz. of currants, a little milk

Cook this with the app: pantry check, scaling, and the assistant.