Rich Christmas Pudding

Name: Rich Christmas Pudding
Ingredients: 1 lb. of flour; 1 lb. of suet; 0.5 lb. of currants; 1 lb. of raisins; 2 ozs. of candied peel; 0.5 lb. of grated bread; 0.5 lb. of sugar; 1 lemon; 1 teaspoonful of mixed spice; 8 eggs; 1 wineglass of rum or brandy

From Savouries and sweets suitable for luncheons and dinners, 1886

Serve with brandy butter made from half a pint of cream whisked to a froth, a wineglassful of brandy, sugar to taste, and a quarter pound of chopped blanched almonds.

Presented as published in 1886. 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

8540Calories

127 gProtein

994 gCarbs

475 gFat

Full nutrition (34 nutrients)

Calories8540 kcal

Protein127 g

Carbohydrates994 g

Fiber29 g

Sugars529 g

Total Fat475 g

Saturated Fat250 g

Monounsaturated Fat158 g

Polyunsaturated Fat23 g

Omega-30.2 g

Cholesterol1796 mg

Sodium740 mg

Potassium5592 mg

Calcium842 mg

Iron46 mg

Magnesium411 mg

Phosphorus1953 mg

Zinc12 mg

Copper2.6 mg

Manganese5.7 mg

Vitamin D8 mcg

Vitamin C548 mg

Vitamin A670 mcg

Vitamin E14 mg

Vitamin K34 mcg

Vitamin B62.2 mg

Vitamin B124.8 mcg

Thiamin (B1)5.1 mg

Riboflavin (B2)4.6 mg

Niacin (B3)37 mg

Folate960 mcg

Choline1262 mg

Caffeine0 mg

Water759 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 18. The excerpt below is the record exactly as published.

Rich Christmas Pudding. :0R Twelve Persons. — | lb. of flour ; 1 lb. of suet ; f )i)f currants ; 1 lb. of raisins ; 2 ozs. of candied peel ; | lb. rrated bread ; ^ lb. of sugar ; 1 lemon ; 1 teaspoonful of : e3 ; 8 eggs ; 1 wineglass of rum or brandy

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