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Apple Plum Pudding

Name: Apple Plum Pudding
Yield: 8 servings
Ingredients: half a pound of bread; six ounces of beef suet; half a pound of raisins; half a pound of currants; a quarter of a pound of sugar; half a pound of apples; two tablespoonfuls of flour; a little mixed spice

From The household gas cookery book, 1900

Serves 8

Presented as published in 1900. 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

436Calories

5 gProtein

60 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories436 kcal

Protein4.6 g

Carbohydrates60 g

Fiber2.3 g

Sugars37 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol14 mg

Sodium145 mg

Potassium367 mg

Calcium95 mg

Iron2.1 mg

Magnesium27 mg

Phosphorus85 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A4 mcg

Vitamin E0.7 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate4.8 mcg

Choline5.3 mg

Caffeine0 mg

Water63 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 94. The excerpt below is the record exactly as published.

Apple Plum Pudding— Grate half a pound of bread, chop six ounces of beef suet, and add half a pound of raisins, half a pound of currants, a quarter of a pound of sugar; chop half a pound of apples and add to it two tablespoonfuls of flour, a little mixed spice

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