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Pudding with Currants and Sultanas

Name: Pudding with Currants and Sultanas
Yield: 3 servings
Ingredients: J lb. of currants; J lb. sultanas; lb. of apples; lb. of moist sugar; 4 eggs; 1 oz. of sweet almonds; 1 small glass of brandy; a tablespoonful of milk; a little grated nutmeg

From Miss Cameron's cookery book, 1898

Serves 3

Presented as published in 1898. 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

763Calories

14 gProtein

117 gCarbs

12 gFat

Full nutrition (35 nutrients)

Calories763 kcal

Protein14 g

Carbohydrates117 g

Fiber4.2 g

Sugars92 g

Total Fat12 g

Saturated Fat2.6 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol249 mg

Sodium117 mg

Potassium1013 mg

Calcium161 mg

Iron3.5 mg

Magnesium80 mg

Phosphorus311 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D1.4 mcg

Vitamin C141 mg

Vitamin A118 mcg

Vitamin E4 mg

Vitamin K3.1 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.5 mg

Folate38 mcg

Choline212 mg

Caffeine0 mg

Alcohol25 g

Water211 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 61. The excerpt below is the record exactly as published.

J lb. of cur- rants, J lb. sultanas, \ lb. of apples, \ lb. of moist sugar, 4 eggs, 1 oz. of sweet almonds, a little grated nutmeg, 1 small glass of brandy. Chop the suet fine. Blanch and chop the almonds; put them in a basin with the bread crumbs, the fruit, and the seasoning. Beat up the eggs, leaving out two of the whites; stir them into the pudding. Add the brandy and a tablespoonful of milk

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