dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Currant Pudding, Plain

Name: Currant Pudding, Plain
Yield: 6 servings
Ingredients: half a pound of suet; three-quarters of a pound of flour; half a pound of dried currants; a little salt; water to mix

From Recipes for the million, 1891

Serves 6

Presented as published in 1891. 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

640Calories

8 gProtein

73 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories640 kcal

Protein8 g

Carbohydrates73 g

Fiber1.7 g

Sugars24 g

Total Fat36 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol26 mg

Sodium21 mg

Potassium377 mg

Calcium46 mg

Iron4 mg

Magnesium30 mg

Phosphorus104 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A1.5 mcg

Vitamin E0.6 mg

Vitamin K2.6 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.5 mg

Folate95 mcg

Choline6.1 mg

Caffeine0 mg

Water53 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 55. The excerpt below is the record exactly as published.

CURRANT PUDDING, Plain. — Chop up half a pound of suet, and put it with three-quarters of a pound of flour, half a pound of dried currants, and a little salt

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