Christmas Pudding
From Practical home cookery, 1906
A pudding made as directed will keep for months and only requires warming up for a couple of hours in boiling water.
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
5138Calories
72 gProtein
337 gCarbs
368 gFat
Full nutrition (35 nutrients)
Calories5138 kcal
Protein72 g
Carbohydrates337 g
Fiber8.3 g
Sugars272 g
Total Fat368 g
Saturated Fat192 g
Monounsaturated Fat126 g
Polyunsaturated Fat21 g
Omega-30.2 g
Cholesterol1905 mg
Sodium918 mg
Potassium2444 mg
Calcium518 mg
Iron14 mg
Magnesium182 mg
Phosphorus1249 mg
Zinc8 mg
Copper1 mg
Manganese1.5 mg
Vitamin D9 mcg
Vitamin C414 mg
Vitamin A749 mcg
Vitamin E14 mg
Vitamin K18 mcg
Vitamin B61.4 mg
Vitamin B124.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.6 mg
Niacin (B3)4 mg
Folate234 mcg
Choline1363 mg
Caffeine0 mg
Alcohol37 g
Water672 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 77. The excerpt below is the record exactly as published.
one pound and a half of muscatel raisins, half a pound of currants, quarter of a pound of sultana raisins, half a pound of mixed candied peel, three-quarters of a pound of bread-crumbs, three-quarters of a pound of suet chopped fine, nine eggs, quarter of an ounce of pounded bitter CHRISTMAS DINNERS. 147 almonds, a table-spoonful of flour, a table-spoonful of moist sugar, and a quarter of a pint of brandy
Cook this with the app: pantry check, scaling, and the assistant.