dairy-freesoy-freefish-freeshellfish-free
Christmas Pudding (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 20
Recipe attributed to Miss Macpherson.
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
1132Calories
19 gProtein
123 gCarbs
68 gFat
Full nutrition (35 nutrients)
Calories1132 kcal
Protein19 g
Carbohydrates123 g
Fiber10 g
Sugars75 g
Total Fat68 g
Saturated Fat27 g
Monounsaturated Fat28 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol142 mg
Sodium5653 mg
Potassium1064 mg
Calcium312 mg
Iron7.8 mg
Magnesium171 mg
Phosphorus390 mg
Zinc2.7 mg
Copper0.7 mg
Manganese3.6 mg
Vitamin D0.6 mcg
Vitamin C95 mg
Vitamin A55 mcg
Vitamin E12 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate70 mcg
Choline123 mg
Caffeine0 mg
Alcohol0.4 g
Water91 g
Estimated from matched ingredients across 20 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 (2). 2lbs. Raisins. 2lbs. Currants. Mb. Sultanas. 2lbs. Suet. KING’S COLLEGE HOSPITAL TO SOUTH LONDON. ilb. Flour. ilb. Breadcrumbs. i^lbs. Sugar. ^lb. Valencia Almonds, cut. 20zs. bitter Almonds, pounded. ilb. candied Lemon and Orange Peel. ilb. Citron. Grated rind and juice of a large Lemon. ioz. Salt. ioz. mixed Spice. i dozen Eggs. ipt. Brandy
Cook this with the app: pantry check, scaling, and the assistant.