Baked Plum Pudding

Name: Baked Plum Pudding
Ingredients: 1 lb. of flour; 3 ozs. of suet; 3 ozs. of currants; 3 ozs. of moist sugar; 2 teaspoonfuls of baking powder; a little salt; a little milk (skim will do)

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

2772Calories

52 gProtein

451 gCarbs

87 gFat

Full nutrition (33 nutrients)

Calories2772 kcal

Protein52 g

Carbohydrates451 g

Fiber0 g

Sugars85 g

Total Fat87 g

Saturated Fat45 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.8 g

Cholesterol58 mg

Sodium958 mg

Potassium908 mg

Calcium657 mg

Iron28 mg

Magnesium145 mg

Phosphorus747 mg

Zinc3.7 mg

Copper0.8 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C154 mg

Vitamin A10 mcg

Vitamin E2.1 mg

Vitamin K3.1 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)31 mg

Folate727 mcg

Choline4.8 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 18. The excerpt below is the record exactly as published.

2 teaspoonfuls of baking powder, a little salt. Method. — Shred and chop the suet, and mix tvith the flour and baking powder, and add a little salt. Mix rather stiffly with water, and boil in a scalded and floured cloth for four hours. A richer pudding may be made by using more suet. Another Way Take the ingredients mentioned in the fore- going recipe and some scraps of stale bread, soak these in cold water and then squeeze as dry as possible, beat to crumbs with a fork ; add the bread to the flour and finish as directed for suet pudding. Yeast Dumplings Drop small dumplings made of bread dough, E 60 COOKERY FOR SMALL INCOMES which is ready for baking, into quickly boiling water or broth, and boil with the lid on the sauce- pan from twenty minutes to half an hour, according to their size. Baking-powder Dumplings Ingredients. — 1 lb. of flour, 2 teaspoonfuls of baking powder. Method. — Mix together with a little cold water into a soft dough, and cook like yeast dumplings. Plain Currant Pudding Follow the directions for suet pudding, adding to the ingredients three table-spoonfuls of- currants and three table-spoonfuls of sugar. Baked Plum Pudding Ingredients. — 1 lb. of flour, 3 ozs. of suet, 3 ozs. of currants, 3 ozs. of moist sugar, 2 tea- spoonfuls of baking powder, a little salt, a little milk (skim will do)

Read the full page as publishedCollapse the page

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