Christmas Pudding
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Nuts and raisins may be omitted.
Presented as published in 1915. 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
33Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein0 g
Carbohydrates9.2 g
Fiber0.3 g
Sugars7.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium164 mg
Potassium31 mg
Calcium0 mg
Iron0 mg
Magnesium4.5 mg
Phosphorus5.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.4 mg
Caffeine0 mg
Water0.3 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 22. The excerpt below is the record exactly as published.
Christmas Pudding. 2 C. fine stale bread % T. baking powder crumbs, dried 2 T. cinnamon 1 C. sugar 1 C. raisins Ys C. butter or suet 1 C. nut meats 14 C. flour 1/2 C. milk
Cook this with the app: pantry check, scaling, and the assistant.