dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Christmas Pudding (Very Good)
From Miss Cameron's cookery book, 1898
Serves 12
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
562Calories
4 gProtein
59 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein3.8 g
Carbohydrates59 g
Fiber4.4 g
Sugars38 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol26 mg
Sodium20 mg
Potassium664 mg
Calcium96 mg
Iron2.2 mg
Magnesium40 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A7.4 mcg
Vitamin E1.3 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate8.9 mcg
Choline11 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 58. The excerpt below is the record exactly as published.
Christmas Pudding (Very Good). One lb. raisins stoned, \\ lb. currants, 1 lb. suet, well chopped, £ lb. sul tanas, £ lb. mixed peel, e\io\)\>e& ft&^V^fc. 148 MISS CAMERON'S COOREBY BOOK. sweet almonds, \ lb. moist sugar, f lb. bread crumbs, 8 1 teacup of orange wine, 1 teaspoonful mixed spice, just suffi- cient flour to chop the suet with
Cook this with the app: pantry check, scaling, and the assistant.