British/Irishdessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Summer Pudding

Name: Summer Pudding
Yield: 8 servings
Cuisine: British/Irish
Ingredients: Take a quart of ripe currants; cover the bottom of a pudding-dish with shoes of bread without the crust; put a layer of the currants over the bread; cover them thickly with sugar; cover the top with thin slices of bread and butter

From The economical cook book, 1905

Serves 8

Cherries, raspberries, or plums may be used instead of currants.

Presented as published in 1905. 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

55Calories

1 gProtein

11 gCarbs

1 gFat

Full nutrition (29 nutrients)

Calories55 kcal

Protein1.5 g

Carbohydrates11 g

Fiber0.3 g

Sugars3.9 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium72 mg

Potassium28 mg

Calcium33 mg

Iron0.6 mg

Magnesium4.8 mg

Phosphorus19 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin C5.7 mg

Vitamin A0.4 mcg

Vitamin E0 mg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Water7.9 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 93. The excerpt below is the record exactly as published.

Summer Pudding. Take a quart of ripe currants stripped from their stalks ; oover the bottom of a pudding-dish with shoes of bread without the orust, buttered slightly; put a layer of the currants oyer the bread, cover them thickly with sugar; then another layer of eurrants and sugar, and so on until the dish is filled ; cover the top with thin slices of bread and butter

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