Christmas Pudding
From The Common sense recipe book, 1898
Presented as published in 1898. 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
7384Calories
122 gProtein
1078 gCarbs
318 gFat
Full nutrition (34 nutrients)
Calories7384 kcal
Protein122 g
Carbohydrates1078 g
Fiber47 g
Sugars545 g
Total Fat318 g
Saturated Fat171 g
Monounsaturated Fat99 g
Polyunsaturated Fat17 g
Omega-30.3 g
Cholesterol1511 mg
Sodium6214 mg
Potassium13854 mg
Calcium3454 mg
Iron39 mg
Magnesium1282 mg
Phosphorus3215 mg
Zinc15 mg
Copper4 mg
Manganese7.7 mg
Vitamin D25 mcg
Vitamin C37 mg
Vitamin A1104 mcg
Vitamin E7.8 mg
Vitamin K11 mcg
Vitamin B65.3 mg
Vitamin B1214 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)5.3 mg
Niacin (B3)14 mg
Folate165 mcg
Choline1287 mg
Caffeine0 mg
Water2141 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 72. The excerpt below is the record exactly as published.
CHRISTMAS PUDDING, Two quarts stale bread without crust. Break in small pieces, and put in slow oven to dry, not brown. Pour over the dried crumbs two quarts of milk, let soak one hour. Then beat well, add six beaten eggs, a cup each sugar and molasses, a cup minced suet or two-thirds cup butter, one and a half pounds seeded raisins, a teaspoonful cinnamon, one-half teaspoonful each cloves and mace, half a grated nutmeg, two teaspoonfuls salt
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