Xmas Pudding

Name: Xmas Pudding
Ingredients: Quarter pound of Flour; Quarter pound of Breadcrumbs; Quarter pound of Suet; Quarter teaspoonful of grated Ginger; Pinch of Salt; Quarter pound of Treacle; Two ounces of Raisins; Two ounces of Currants; One teaspoonful of Baking Powder; One Egg; a little Milk

From Artizan recipes, 1896

Presented as published in 1896. 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

2345Calories

32 gProtein

307 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories2345 kcal

Protein32 g

Carbohydrates307 g

Fiber7.7 g

Sugars127 g

Total Fat115 g

Saturated Fat61 g

Monounsaturated Fat37 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol77 mg

Sodium1392 mg

Potassium1074 mg

Calcium573 mg

Iron19 mg

Magnesium127 mg

Phosphorus522 mg

Zinc3.3 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C104 mg

Vitamin A6.8 mcg

Vitamin E2.4 mg

Vitamin K14 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate307 mcg

Choline29 mg

Caffeine0 mg

Water109 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 18. The excerpt below is the record exactly as published.

Xmas Pudding. Ingredients. Quarter pound of Flour. Quarter pound of Breadcrumbs. Quarter pound of Suet. Quarter teaspoonful of grated Ginger. Pinch of Salt. Quarter pound of Treacle. Two ounces of Raisins. Two ounces of Currants. One teaspoonful of Baking Powder. One Egg and a little Milk

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