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Red Currant Pudding
From The Ideal cook book, 1899
Serves 4
Can be served with custard.
Presented as published in 1899. 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
268Calories
3 gProtein
63 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein2.9 g
Carbohydrates63 g
Fiber0.9 g
Sugars50 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium144 mg
Potassium48 mg
Calcium65 mg
Iron1.1 mg
Magnesium8.9 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 105. The excerpt below is the record exactly as published.
Red Currant Pudding—lIngredients—Some red currants and raspbeiries, sugar, slices of bread. Stew the red currants and raspberries
Cook this with the app: pantry check, scaling, and the assistant.