dairy-freenut-freesoy-freefish-freeshellfish-free
Christmas Plum Pudding
From The Swedish, French, American cook book, 1918
Serves 10
This pudding should be made in September for Christmas or New Year. Serve with foam sauce or brandy sauce.
Presented as published in 1918. 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
855Calories
13 gProtein
107 gCarbs
38 gFat
Full nutrition (35 nutrients)
Calories855 kcal
Protein13 g
Carbohydrates107 g
Fiber4.6 g
Sugars67 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol172 mg
Sodium474 mg
Potassium801 mg
Calcium155 mg
Iron4.4 mg
Magnesium58 mg
Phosphorus238 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C84 mg
Vitamin A69 mcg
Vitamin E1.5 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate59 mcg
Choline133 mg
Caffeine0 mg
Alcohol7.4 g
Water118 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 551. The excerpt below is the record exactly as published.
Christmas Plum Pudding ( Plum Pouding de Noel ) One and a half pound raisins, one pound currants, three-quarters pound beef suet, three-quarters pound mixed citron, lemon, orange peel, three-quarters pound bread crumbs, eight eggs, large glass brandy, large glass sherry, one cup sugar, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.