Semolina and Currant Pudding

Name: Semolina and Currant Pudding
Ingredients: 1 oz. of beef suet; 2 ozs. of semolina; a pint of warm milk; 2 ozs. of clean currants; 1 oz. of castor sugar; the thin rind of half a lemon

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

613Calories

9 gProtein

87 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories613 kcal

Protein8.6 g

Carbohydrates87 g

Fiber7.1 g

Sugars30 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat9 g

Polyunsaturated Fat1 g

Cholesterol19 mg

Sodium6.4 mg

Potassium366 mg

Calcium109 mg

Iron2.2 mg

Magnesium41 mg

Phosphorus117 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C167 mg

Vitamin A8.3 mcg

Vitamin E1.1 mg

Vitamin K1 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate102 mcg

Choline5.8 mg

Caffeine0 mg

Water95 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.

Semolina and Currant Pudding. Skin and chop finely 1 oz. of beef suet ; put 2 ozs. of semolina to soak in a pint of warm milk. Mix well in a basin the suet, 2 ozs. of clean currants, and 1 oz. of castor sugar, and pour over the milk, previously boiled, with the thin rind of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.