Christmas Pudding
From Cooking in the elementary schools, January, 1922, 1922
This pudding may be steamed in baking powder cans or measuring cups, if covered with greased paper.
Presented as published in 1922. 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
4812Calories
51 gProtein
662 gCarbs
229 gFat
Full nutrition (34 nutrients)
Calories4812 kcal
Protein51 g
Carbohydrates662 g
Fiber8.8 g
Sugars338 g
Total Fat229 g
Saturated Fat124 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol161 mg
Sodium2736 mg
Potassium2263 mg
Calcium1163 mg
Iron28 mg
Magnesium196 mg
Phosphorus929 mg
Zinc4 mg
Copper1.2 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0.1 mcg
Vitamin E3.8 mg
Vitamin K16 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)28 mg
Folate616 mcg
Choline40 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 17. The excerpt below is the record exactly as published.
CHRISTMAS PUDDING 1 c. brown sugar 3 c. flour 1 c. chopped suet % t. salt 1 c. sour milk Yz t. cinnamon 1 t. soda ^ t. cloves 3 t. baking powder 1 c. raisins
Cook this with the app: pantry check, scaling, and the assistant.