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Red Currant Pudding
From The white ribbon cook book, 1894
Serves 1
Can be served with custard or cream.
Presented as published in 1894. 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
1012Calories
7 gProtein
250 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1012 kcal
Protein6.7 g
Carbohydrates250 g
Fiber5.5 g
Sugars207 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium146 mg
Potassium698 mg
Calcium139 mg
Iron3.2 mg
Magnesium66 mg
Phosphorus145 mg
Zinc1 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate9 mcg
Choline8.5 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 90. The excerpt below is the record exactly as published.
Red Currant Pudding" — Some red currants and raspberries, sugar, slices of bread
Cook this with the app: pantry check, scaling, and the assistant.