dairy-freenut-freesoy-freefish-freeshellfish-free
Christmas Pudding (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 24
Recipe attributed to Mrs. Silk.
Presented as published in 1907. 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
607Calories
7 gProtein
60 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein6.9 g
Carbohydrates60 g
Fiber1.1 g
Sugars41 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol119 mg
Sodium322 mg
Potassium312 mg
Calcium81 mg
Iron2.2 mg
Magnesium24 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C35 mg
Vitamin A42 mcg
Vitamin E1.1 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate38 mcg
Choline80 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 45. The excerpt below is the record exactly as published.
Christmas Pudding (1). 2lbs. finely-chopped Suet, i^lbs. brown Sugar, ilb. stoned Raisins. 1 lb. Currants. 1 lb. Sultanas. i^lbs. chopped, mixed Peel. Mb. Breadcrumbs. Mb. Flour. ^ saltspoonful Salt. 12 Eggs. \ teaspoonful mixed Spice
Cook this with the app: pantry check, scaling, and the assistant.