vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red Currant Dumpling
From A year's cookery, 1880
Serves 1
Avoid adding too much sugar to prevent heaviness.
Presented as published in 1880. 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
900Calories
3 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories900 kcal
Protein3.1 g
Carbohydrates231 g
Fiber9.6 g
Sugars217 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium622 mg
Calcium83 mg
Iron2.3 mg
Magnesium32 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 209. The excerpt below is the record exactly as published.
Red Currant Dumpling. — Make this pudding, and all boiled fruit puddings, according to the recipe given for beef-steak pudding (June 25th), substituting red currants, or any other fruit, with a little sugar
Cook this with the app: pantry check, scaling, and the assistant.