Christmas Pudding

Name: Christmas Pudding
Ingredients: lit pounds of plums; 14 pounds of currants; 1 pound of beef suet; 14 pounds of grated bread; £ pound of candied peel; 3 ounces of almonds; 8 well-beaten eggs; 2 glasses of brandy; ½ pint of milk

From English and French cookery, 1890

Puddings of excellent quality can be purchased ready-made.

Presented as published in 1890. 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

6717Calories

96 gProtein

180 gCarbs

519 gFat

Full nutrition (35 nutrients)

Calories6717 kcal

Protein96 g

Carbohydrates180 g

Fiber40 g

Sugars68 g

Total Fat519 g

Saturated Fat258 g

Monounsaturated Fat187 g

Polyunsaturated Fat33 g

Omega-30.2 g

Cholesterol1826 mg

Sodium718 mg

Potassium3975 mg

Calcium1298 mg

Iron20 mg

Magnesium462 mg

Phosphorus1886 mg

Zinc12 mg

Copper2 mg

Manganese3.3 mg

Vitamin D10 mcg

Vitamin C1054 mg

Vitamin A850 mcg

Vitamin E17 mg

Vitamin K47 mcg

Vitamin B61.8 mg

Vitamin B126.1 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)9 mg

Folate245 mcg

Choline1273 mg

Caffeine0 mg

Alcohol148 g

Water1744 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 70. The excerpt below is the record exactly as published.

Christmas Pudding. — Stone lit pounds of plums, wash 14 pounds of currants, chop very fine 1 pound of beef suet, and mix with them 14 pounds of grated bread ; add £ pound of candied peel cut into shreds, 3 ounces of almonds blanched and minced, and mixed spice and sugar 36 ENGLISH AND FRENCH COOKERY. to taste. Thoroughly blend and stir well together with 8 well-beaten eggs, 2 glasses of brandy, and \ pint of milk

Cook this with the app: pantry check, scaling, and the assistant.