Boston Baked Plum Pudding

Name: Boston Baked Plum Pudding
Ingredients: ly cups beef suet; ly cups raisins; ly cups currants; 1 cup brown sugar; 2 cups flour; 1 teaspoon Royal Baking Powder; 4 eggs; 1 cup milk; y cup citron; pinch salt; 1 tablespoon extract nutmeg; 1 glass brandy

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

6725Calories

78 gProtein

678 gCarbs

368 gFat

Full nutrition (35 nutrients)

Calories6725 kcal

Protein78 g

Carbohydrates678 g

Fiber14 g

Sugars411 g

Total Fat368 g

Saturated Fat199 g

Monounsaturated Fat121 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol1015 mg

Sodium899 mg

Potassium4015 mg

Calcium1257 mg

Iron28 mg

Magnesium301 mg

Phosphorus1816 mg

Zinc8 mg

Copper1.7 mg

Manganese3.6 mg

Vitamin D6.3 mcg

Vitamin C311 mg

Vitamin A418 mcg

Vitamin E9.6 mg

Vitamin K23 mcg

Vitamin B61.5 mg

Vitamin B124.1 mcg

Thiamin (B1)3 mg

Riboflavin (B2)2.9 mg

Niacin (B3)21 mg

Folate521 mcg

Choline688 mg

Caffeine0 mg

Alcohol74 g

Water739 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 45. The excerpt below is the record exactly as published.

Boston Baked Plum Pudding. — ly cups beef suet, freed of skin, chopped very fine, ly cups raisins, stoned, ly cups currants, washed and picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking Powder, 4 eggs, 1 cup milk, y cup citron, chopped, pinch salt, 1 tablespoon extract nutmeg, 1 glass brandy

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