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Christmas Pudding

From The National home cook book, 1900
Presented as published in 1900. 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

10636Calories
149 gProtein
1534 gCarbs
486 gFat
Full nutrition (34 nutrients)
Calories10636 kcal
Protein149 g
Carbohydrates1534 g
Fiber98 g
Sugars982 g
Total Fat486 g
Saturated Fat253 g
Monounsaturated Fat159 g
Polyunsaturated Fat31 g
Omega-30.3 g
Cholesterol1424 mg
Sodium6377 mg
Potassium10478 mg
Calcium2346 mg
Iron52 mg
Magnesium739 mg
Phosphorus2661 mg
Zinc17 mg
Copper4.5 mg
Manganese7.8 mg
Vitamin D6 mcg
Vitamin C1391 mg
Vitamin A607 mcg
Vitamin E18 mg
Vitamin K81 mcg
Vitamin B64.5 mg
Vitamin B125.5 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)5.3 mg
Niacin (B3)43 mg
Folate735 mcg
Choline1115 mg
Caffeine0 mg
Water1242 g

As published

This recipe was extracted from The National home cook book (1900), page 65. The excerpt below is the record exactly as published.

ne a pound beef suet, one pound currants, three-quarters pound ~ mixed peel, one nutmeg, rinds and juice of two lemons, two ounces blended almonds, one teaspoon ground spices, one tea-— a spoon salt, one-half pint old ale or milk, one pound bread crumbs, one pound raisins, one pound sultanas, six eggs, three- -quarters pound sugar. Serve with custard or brandy © ee Steam 12 hours. This will make four good-sized pud= y dings CORN MEAL—One cup sour milk, one-fourth cup > sugar,. by Reece torathe teaspoon soda; one-fourth teaspoon salt; enough ~ corn meal and flour (half and half) to make stiff batter, put in a buttered dish and steam one hour. Serve with cream and sugar. Raisins, currants or other dried fruit may be added. - = COTTAGH—Scant cup sugar, one-half cup lard, one well- _ beaten | egg, one-half cup milk (sweet), one-half cup water, teaspoon vanilla,: pinch salt, two teaspoons baking powder, — one-third teaspoon soda, flour enough to make moderate thick — batter; bake in gem pans if you can. Dressing: One pint water, s one cup seeded raisins, butter size of cherry. Put on stove, ~ boil till raisins are tender, add cup milk, pinch salt, some nut--_ meg; stir up two tablespoons cornstarch (or flour), scant cup Sugar in milk, add to raisins, stir until boils; take off, add ~ .e-half teaspoon vanilla; if too thick add some warm “water. ¢ should be kept warm and poured over the cake® at mea mi A few nuts added to this dressing is an improvement. _ gS _ CHEAP STEAMED—One egg, one cup molasses (dark), one cup warm water (dissolve in it one teaspoon soda
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