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Currant Pudding, Boiled, 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
719Calories
6 gProtein
182 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories719 kcal
Protein6.3 g
Carbohydrates182 g
Sugars113 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium10 mg
Potassium1445 mg
Calcium248 mg
Iron7 mg
Magnesium108 mg
Phosphorus264 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin C811 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Water367 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, Boiled, Black, Red, or White. — Line a plain round mould which has been well buttered with a good suet crust {see Crust, Suet for Puddings). Put in tlie currants, stripped of their stalks, and allow a quaiter of a povmd of moist sugar for a quart of cuirants
Cook this with the app: pantry check, scaling, and the assistant.