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Baked Plum Pudding
From Cookery for every household, 1914
Serves 6
Time to bake, about 1 hour. Sufficient for 4 or 5 persons. Probable cost, 6d.
Presented as published in 1914. 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
380Calories
6 gProtein
58 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein6.1 g
Carbohydrates58 g
Fiber1.2 g
Sugars24 g
Total Fat15 g
Saturated Fat7.7 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol41 mg
Sodium96 mg
Potassium225 mg
Calcium80 mg
Iron2.9 mg
Magnesium21 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C32 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate66 mcg
Choline27 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 667. The excerpt below is the record exactly as published.
Baked Plum Pudding | lb. flour. 3 oz. su.et. 3 oz. currants. 3 oz. raisins. 1 oz. candied peel. 3 oz. sugar. £ tea-sp. mixed spice. 1 egg. 1 tea-sp. baking powder. A little milk
Cook this with the app: pantry check, scaling, and the assistant.