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Red Pudding
From The Rural cook book, 1907
Serves 3
Set aside in a wet mold until hard.
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
652Calories
3 gProtein
166 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein2.7 g
Carbohydrates166 g
Fiber5 g
Sugars143 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.7 mg
Potassium456 mg
Calcium89 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K9.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.2 mcg
Choline6 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 49. The excerpt below is the record exactly as published.
Red Pudding.— A pint of red currants, a pint of raspberries, and a pint of cold water ; mix, and add sugar to tasle. Thus, if a rather sour pudding is desired, two teacuptuls of sugar will be sufficient to sweeten fliese ingredients, but if, on the other hand, it is a sweeter pudding that is required, the amount of sugar must be increased correspondingly. To this mixture add cinnamon — two sticks, each about three inches in length will be sufficient — already broken into bits, and when all these ingre- dients have boiled together for half an hour in a porcelain -lined stew- pan, press the juice through a sieve into another receptacle, and, adding a teacupful of blanched almonds and citron
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