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Christmas Pudding
From The encyclopædia of practical cookery, 1890
Serves 2
If the mincemeat is too dry, it will make a nicer pudding.
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
1003Calories
32 gProtein
146 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1003 kcal
Protein32 g
Carbohydrates146 g
Fiber4.3 g
Sugars47 g
Total Fat33 g
Saturated Fat9.1 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol558 mg
Sodium634 mg
Potassium658 mg
Calcium136 mg
Iron9.9 mg
Magnesium64 mg
Phosphorus458 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D3 mcg
Vitamin C9.7 mg
Vitamin A242 mcg
Vitamin E1.8 mg
Vitamin K9.4 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.8 mg
Folate245 mcg
Choline453 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 349. The excerpt below is the record exactly as published.
Christmas Pudding's. — (1) Break six eggs, and separate the yolks from the whites. Take 2 breakfast-cupfuls of rich mincemeat (if it has become too dry for pies so much the better, as it will make a nicer pudding), put the yolks of six eggs into it, and beat them well with it for three or four minutes. Beat the whites to a froth, and have ready 6oz. of flour
Cook this with the app: pantry check, scaling, and the assistant.