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Boiled Plum Pudding
From Cooking for profit, 1886
Serves 10
Serve with brandy sauce, sabayon, or No. 733.
Presented as published in 1886. 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
513Calories
8 gProtein
64 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein8.4 g
Carbohydrates64 g
Fiber2.3 g
Sugars41 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol93 mg
Sodium268 mg
Potassium295 mg
Calcium123 mg
Iron2.5 mg
Magnesium24 mg
Phosphorus135 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0.6 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate61 mcg
Choline74 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 272. The excerpt below is the record exactly as published.
Boiled P.um Pudding. I pound white bread crumbs — 4 pressed cups. 54 pound sugar — i cup. y^ pound minced suet — 2 pressed cups. Yz pound raisins — i heaped cup. Same of currants. I cup milk. 4 eggs, pinch soda and salt. I teaspoon mixed ground spices
Cook this with the app: pantry check, scaling, and the assistant.