Christmas Pudding

Name: Christmas Pudding
Ingredients: one pound of raisins; one-half gill of brandy; the grated rind of an orange and a lemon; one ounce each of candied lemon; and orange peel; two of citron; one pound of clean currants; a quarter of a pound of almonds; a pound of suet; with four tablespoonfuls of flour; one teaspoonful of salt; a nutmeg; one pound of fresh bread crumbs; a gill of sherry; add eight eggs; enough cream to moisten

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Serve with brandy or rum sauce.

Presented as published in 1904. 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

10045Calories

174 gProtein

892 gCarbs

634 gFat

Full nutrition (35 nutrients)

Calories10045 kcal

Protein174 g

Carbohydrates892 g

Fiber65 g

Sugars377 g

Total Fat634 g

Saturated Fat308 g

Monounsaturated Fat215 g

Polyunsaturated Fat45 g

Omega-30.2 g

Cholesterol2038 mg

Sodium6502 mg

Potassium7752 mg

Calcium2186 mg

Iron52 mg

Magnesium863 mg

Phosphorus3086 mg

Zinc20 mg

Copper4.4 mg

Manganese9.6 mg

Vitamin D8 mcg

Vitamin C960 mg

Vitamin A698 mcg

Vitamin E17 mg

Vitamin K69 mcg

Vitamin B62.8 mg

Vitamin B126.4 mcg

Thiamin (B1)5.9 mg

Riboflavin (B2)4.8 mg

Niacin (B3)44 mg

Folate764 mcg

Choline1328 mg

Caffeine0 mg

Alcohol19 g

Water1152 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 62. The excerpt below is the record exactly as published.

one pound of raisins and add to them one-half gill of brandy, the grated rind of an orange and a lemon, one ounce each of candied lemon and orange peel and two of citron; one pound of clean currants, a quarter of a pound of almonds, blanched and pounded to a paste ; a pound of suet, chopped fine and rubbed with four tablespoonfuls of flour ; one teaspoonf ul of salt, a nutmeg, and one pound of fresh bread crumbs. Mix well and add a gill of sherry. Cover closely and stand in a cool place for a day. Just before boiling add eight eggs, well beaten, and enough cream to mois- te

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