Christmas Pudding (1)
From Borwick's cookery book, 1890
Presented as published in 1890. 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
10075Calories
125 gProtein
1371 gCarbs
508 gFat
Full nutrition (34 nutrients)
Calories10075 kcal
Protein125 g
Carbohydrates1371 g
Fiber102 g
Sugars963 g
Total Fat508 g
Saturated Fat257 g
Monounsaturated Fat177 g
Polyunsaturated Fat31 g
Omega-30.2 g
Cholesterol1338 mg
Sodium2436 mg
Potassium10451 mg
Calcium2914 mg
Iron46 mg
Magnesium778 mg
Phosphorus3521 mg
Zinc15 mg
Copper4.4 mg
Manganese6.5 mg
Vitamin D6.5 mcg
Vitamin C1434 mg
Vitamin A392 mcg
Vitamin E17 mg
Vitamin K56 mcg
Vitamin B63.6 mg
Vitamin B125.8 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)4.1 mg
Niacin (B3)26 mg
Folate421 mcg
Choline850 mg
Caffeine0 mg
Water1279 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 20. The excerpt below is the record exactly as published.
1 lb. MILLENNIUM flour with teaspoonfuls of BORWICK'S BAKING POWDER, add \ teaspoonful of ginger, rub in 2 ozs. of margarine, add J lb. of treacle and an egg well beaten. Mix all together, flour a cloth, put in mixture, and boil i| hours. Serve with butter sauce. GINGER PUDDING. 6 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. I teaspoonful ground ginger. 3 ozs. shredded suet. 1 oz. candied peel. Pinch of salt. 2 tablespoonfuls treacle. A little milk. Mix dry ingredients well together, then add the treacle and sufficient milk to make it quite moist. Place in a well-greased mould, and steam for i| hours. BRIGHTON PUDDING. 4 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 OZS. margarine. 2 OZS. sugar. I egg. I gill milk. Sieve the baking powder with the flour, then rub m the margarine, add sugar, and mix ; then put in the egg and milk. Beat thoroughly, pour into a well-greased dish, and, when baked, turn out and spread some jam over the top. 62 BORWICK'S COOKERY BOOK. CHRISTMAS PUDDING (1). 1 ]b. MILLENNIUM flour. 2 large teaspoonfuls heaped up of BORWICK'S BAKING POWDER 4 ozs. bread crumbs. 1 lb. suet. 2 lb. raisins. 1 lb. currants. J pint milk. 3 eggs. 10 ozs. sugar. 2 ozs. almonds. I lb. mixed peel. Rind and juice of 2 lemons
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.