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Bread Plum Pudding

Name: Bread Plum Pudding
Yield: 7 servings
Ingredients: One pound of bread crumbs; one pound of raisins; one pound of currants; one pint of milk; six eggs; four ounces of butter; one pound of sugar

From Vegetarian cookery, 1891

Serves 7

If necessary, add a little flour and boil for one hour longer.

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

782Calories

14 gProtein

176 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories782 kcal

Protein14 g

Carbohydrates176 g

Fiber5.8 g

Sugars114 g

Total Fat20 g

Saturated Fat2.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol46 mg

Sodium521 mg

Potassium927 mg

Calcium283 mg

Iron5.3 mg

Magnesium75 mg

Phosphorus282 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0.7 mcg

Vitamin C119 mg

Vitamin A30 mcg

Vitamin E0.8 mg

Vitamin K6.5 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.1 mg

Folate73 mcg

Choline29 mg

Caffeine0 mg

Water132 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 82. The excerpt below is the record exactly as published.

Bread Plum Pudding. One pound of bread crumbs, one pound of raisins, one pound of currants, one pint of milk, six eggs, four ounces of butter, and one pound of sugar

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