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Christmas Pudding
From How we cook in Tennessee .., 1906
Serves 10
Serve with hard or liquid sauce.
Presented as published in 1906. 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
477Calories
7 gProtein
70 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein7.5 g
Carbohydrates70 g
Fiber1.4 g
Sugars37 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol121 mg
Sodium50 mg
Potassium796 mg
Calcium113 mg
Iron4.5 mg
Magnesium101 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.4 mcg
Vitamin C0.5 mg
Vitamin A179 mcg
Vitamin E0.8 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate71 mcg
Choline70 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 103. The excerpt below is the record exactly as published.
Christmas Pudding. — Beat well yolks of four eggs, add one teacup melted butter, one teacup molasses, one teaspoonful ginger, three teaspoonfuls cinnamon, one teaspoonful ground cloves, and a little nutmeg. Dissolve in one cup sweet milk one teaspoonful soda and strain into three cups flour, with one teaspoonful cream tartar ; add one cup raisins stoned and chop- pe
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