Xmas Pudding
From Be-Ro home recipes, 1940
Presented as published in 1940. 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
2046Calories
22 gProtein
245 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories2046 kcal
Protein22 g
Carbohydrates245 g
Fiber8.8 g
Sugars197 g
Total Fat118 g
Saturated Fat63 g
Monounsaturated Fat39 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol449 mg
Sodium261 mg
Potassium1914 mg
Calcium253 mg
Iron5.6 mg
Magnesium105 mg
Phosphorus453 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D2 mcg
Vitamin C284 mg
Vitamin A1121 mcg
Vitamin E5 mg
Vitamin K23 mcg
Vitamin B60.9 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.3 mg
Folate99 mcg
Choline331 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 12. The excerpt below is the record exactly as published.
Xmas Pudding 4-ozs. BE-RO FLOUR. 2-ozs. Chopped PEEL. Pinch of SALT. 4-ozs. CARROTS (grated).: Half NUTMEG (grated). The Grated RIND = and 4-ozs. SUGAR. JUICE of a LEMON. 4-ozs. SHREDDED SUET. Two EGGS, beaten with a 4-ozs. CURRANTS. little MILK, 4-ozs. SULTANAS
Cook this with the app: pantry check, scaling, and the assistant.