Currant Pudding
From The Atora book of tested recipes, 1930
Sufficient for 4 to 6 persons.
Presented as published in 1930. 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
920Calories
28 gProtein
191 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories920 kcal
Protein28 g
Carbohydrates191 g
Fiber2.6 g
Sugars3.5 g
Total Fat6 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium891 mg
Potassium708 mg
Calcium459 mg
Iron15 mg
Magnesium98 mg
Phosphorus441 mg
Zinc2.4 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C205 mg
Vitamin A14 mcg
Vitamin E1.2 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate333 mcg
Choline8.3 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 5. The excerpt below is the record exactly as published.
CURRANT PUDDING 6-oz. Flour. 2-0z. Breadcrumbs. 3-0z. ATORA. 4-oz. Currants. | level teaspoonful Baking Powder. Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.