Christmas Plum Pudding
From The Elm City cook book, 1896
Allow room in the bag for swelling.
Presented as published in 1896. 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
11257Calories
107 gProtein
1636 gCarbs
502 gFat
Full nutrition (34 nutrients)
Calories11257 kcal
Protein107 g
Carbohydrates1636 g
Fiber49 g
Sugars897 g
Total Fat502 g
Saturated Fat257 g
Monounsaturated Fat165 g
Polyunsaturated Fat40 g
Omega-32 g
Cholesterol1424 mg
Sodium1887 mg
Potassium12617 mg
Calcium1603 mg
Iron61 mg
Magnesium1133 mg
Phosphorus1698 mg
Zinc11 mg
Copper4.2 mg
Manganese12 mg
Vitamin D6 mcg
Vitamin C25 mg
Vitamin A483 mcg
Vitamin E15 mg
Vitamin K91 mcg
Vitamin B64 mg
Vitamin B124.3 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)4.1 mg
Niacin (B3)38 mg
Folate898 mcg
Choline1046 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 17. The excerpt below is the record exactly as published.
CHRISTMAS PLUM PUDDING. Pour one quart boiling milk over one pound soda crackers. Let soak all night. Next morning add six eggs well beaten, with one pound sugar, one pound suet chopped very fine, one cup molasses, one pound seeded raisins, one-half pound citron, one- quarter pound each of candied orange and lemon peel, one tea- spoonful each of cloves, cinnamon, nutmeg and mace, one-half cup flour
Cook this with the app: pantry check, scaling, and the assistant.