dairy-freenut-freesoy-freefish-freeshellfish-free
Christmas Pudding
From The household cook book, 1902
Serves 10
Use hot water from the tea-kettle as needed.
Presented as published in 1902. 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
526Calories
3 gProtein
80 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein3.3 g
Carbohydrates80 g
Fiber1.9 g
Sugars54 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol35 mg
Sodium266 mg
Potassium780 mg
Calcium92 mg
Iron3.2 mg
Magnesium95 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C1.7 mg
Vitamin A8.6 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate25 mcg
Choline22 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 249. The excerpt below is the record exactly as published.
CHRISTMAS PUDDING. 1 cup finely chopped suet. 1 cup Zante currants. 1 cup seeded raisins. 1 cup molasses. 1 egg. 1 even teaspoon salt. 1 cup flour. 1 even teaspoon soda. 1 cup sugar. Cinnamon and allspice to season
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