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Hydropathic Pudding
From Cookery for every household, 1914
Serves 2
The pudding should look quite red. If the bread shows white, it has been cut too thick, or there has not been sufficient juice to soak it.
Presented as published in 1914. 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
386Calories
5 gProtein
95 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein4.6 g
Carbohydrates95 g
Fiber10 g
Sugars74 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium78 mg
Potassium644 mg
Calcium111 mg
Iron2.8 mg
Magnesium35 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 702. The excerpt below is the record exactly as published.
Hydropathic Pudding White bread. Custard sauce. 1 lb. red currants. 1 cupful water. 4 to 6 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.