Baked Plum Pudding

Name: Baked Plum Pudding
Ingredients: J lb. of suet; £ lb. of flour; J lb. of large raisins; 1 lb. of currants; 2 oz. of candied peel; 2 oz. of moist sugar; 1 teaspoonful of baking powder; J of a teaspoonful of mixed spice; i egg; J pint of milk

From The official handbook for the National Training School for Cookery, 1891

Cooking instructions are incomplete.

Presented as published in 1891. 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

3857Calories

53 gProtein

413 gCarbs

232 gFat

Full nutrition (34 nutrients)

Calories3857 kcal

Protein53 g

Carbohydrates413 g

Fiber14 g

Sugars71 g

Total Fat232 g

Saturated Fat125 g

Monounsaturated Fat75 g

Polyunsaturated Fat9.5 g

Omega-30 g

Cholesterol369 mg

Sodium700 mg

Potassium3274 mg

Calcium1000 mg

Iron25 mg

Magnesium252 mg

Phosphorus1082 mg

Zinc5.4 mg

Copper1.2 mg

Manganese3.3 mg

Vitamin D3.3 mcg

Vitamin C900 mg

Vitamin A214 mcg

Vitamin E8.7 mg

Vitamin K8.6 mcg

Vitamin B61.1 mg

Vitamin B122.4 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.1 mg

Niacin (B3)19 mg

Folate400 mcg

Choline208 mg

Caffeine0 mg

Water722 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 131. The excerpt below is the record exactly as published.

Baked Plum Pudding. 349 PUDDINGS. Lesson No. 35. BAKED PLUM PUDDING. Average cost for making a " Baked Plum Pudding" (2 lbs). INGREDIENTS. d. J lb. of suet 2J £ lb. of flour 2 J lb. of large raisins ij 1 lb. of currants i| 2 oz. of candied peel i 2 oz. of moist sugar oh 1 teaspoonful of baking powder ) qL J of a teaspoonful of mixed spice ) 2 i egg i J pint of milk

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