dairy-freesoy-freefish-freeshellfish-free
Boiled Christmas Pudding
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
679Calories
16 gProtein
54 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein16 g
Carbohydrates54 g
Fiber6.5 g
Sugars34 g
Total Fat47 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol252 mg
Sodium109 mg
Potassium1136 mg
Calcium267 mg
Iron5.5 mg
Magnesium203 mg
Phosphorus318 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D1.3 mcg
Vitamin C139 mg
Vitamin A108 mcg
Vitamin E9 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.1 mg
Folate52 mcg
Choline208 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 188. The excerpt below is the record exactly as published.
BOILED CHRISTMAS PUDDING. One pound of stoned raisins, one-half pound of currants, one-quarter pound each of mixed peel, chopped suet and split almonds, one-half cup- ful of molasses, five eggs, three-quarters of a pound of stale bread-crumbs, two or three tablespoonfuls of flour; flavor to taste and sweeten with brown sugar
Cook this with the app: pantry check, scaling, and the assistant.