nut-freesoy-freefish-freeshellfish-free
A Teetotaler's Christmas Pudding
From The white ribbon cook book, 1894
Serves 20
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
2547Calories
58 gProtein
463 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories2547 kcal
Protein58 g
Carbohydrates463 g
Fiber1.1 g
Sugars80 g
Total Fat53 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol92 mg
Sodium427 mg
Potassium966 mg
Calcium262 mg
Iron29 mg
Magnesium154 mg
Phosphorus632 mg
Zinc4.1 mg
Copper0.8 mg
Manganese4 mg
Vitamin D0.8 mcg
Vitamin C52 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K2.1 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)33 mg
Folate790 mcg
Choline58 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 89. The excerpt below is the record exactly as published.
A Teetotaler's Christmas Pudding — Pick and stone 2 lbs. good Valentias; pick, wash and dry 1 lb. currants; chop 2 lbs. beef suet; have ready 3^^ lb. brown sugar, 6 oz. candied peel, cut thin, 21^ lbs. flour, 6 eggs, a quart or more of milk, 1 oz. mixed spice, and a tablespoonf ul sal
Cook this with the app: pantry check, scaling, and the assistant.