A Plain Christmas Pudding
From My best 250 recipes, 1907
Beat vigorously, then add the raisins that have been slightly dusted with a little extra flour; pour into a greased pudding-mould, or pudding-bag; boil continuously for three hours.
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
5131Calories
60 gProtein
739 gCarbs
227 gFat
Full nutrition (34 nutrients)
Calories5131 kcal
Protein60 g
Carbohydrates739 g
Fiber10 g
Sugars414 g
Total Fat227 g
Saturated Fat123 g
Monounsaturated Fat73 g
Polyunsaturated Fat7.7 g
Omega-30.1 g
Cholesterol183 mg
Sodium1374 mg
Potassium7464 mg
Calcium1717 mg
Iron42 mg
Magnesium1021 mg
Phosphorus1210 mg
Zinc6 mg
Copper2.8 mg
Manganese8.6 mg
Vitamin D2.3 mcg
Vitamin C5.2 mg
Vitamin A78 mcg
Vitamin E3.8 mg
Vitamin K16 mcg
Vitamin B63.1 mg
Vitamin B121.9 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)31 mg
Folate616 mcg
Choline126 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 44. The excerpt below is the record exactly as published.
A PLAIN CHRISTMAS PUDDING Shred and chop half a pound of suet; pick over and stone half a pound of raisins. Put the suet in a bowl, add one cupful of New Orleans molasses, one cupful of milk, half a teaspoonful of soda dissolved in a tablespoonful of water, a tablespoonful of cinnamon, and then stir in three cupfuls of flour that have been sifted with two My Best 250 Recipes 153 teaspoonfuls of baking powder.
Cook this with the app: pantry check, scaling, and the assistant.