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Red Currant Pudding
From Fruit recipes, 1907
Serves 3
Presented as published in 1907. 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
92Calories
2 gProtein
22 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories92 kcal
Protein1.9 g
Carbohydrates22 g
Sugars1.3 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2 mg
Potassium404 mg
Calcium64 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C195 mg
Vitamin A12 mcg
Vitamin E1 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Water126 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 75. The excerpt below is the record exactly as published.
RED CURRANT PUDDING Stew two-thirds currants and one-third raspberries with a little sugar
Cook this with the app: pantry check, scaling, and the assistant.