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Custard and Currant Pudding
From The home cook book, 1905
Serves 2
Serve warm.
Presented as published in 1905. 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
627Calories
22 gProtein
23 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein22 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol321 mg
Sodium257 mg
Potassium802 mg
Calcium629 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus592 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A488 mcg
Vitamin E1.6 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline240 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 156. The excerpt below is the record exactly as published.
CUSTARD AND CURRANT PUDDING Put in the bottom of a well-buttered pudding dish a layer of thin slices of bread and butter. Sprinkle over this some well-washed currants, and if you have it a few bits of candied orange peel. Lay in again thin slices of bread and butter and repeat the layer of the fruit. So continue to alter- nate till your dish is full, topping ofif with the currants. Over these layers pour a plain custard made from two or three eggs to a quart of milk, and sweetened and flavored to your taste
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