Children's Plum Pudding

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

6405Calories

117 gProtein

938 gCarbs

246 gFat

Full nutrition (33 nutrients)

Calories6405 kcal

Protein117 g

Carbohydrates938 g

Fiber20 g

Sugars254 g

Total Fat246 g

Saturated Fat124 g

Monounsaturated Fat76 g

Polyunsaturated Fat17 g

Cholesterol154 mg

Sodium3352 mg

Potassium2277 mg

Calcium1048 mg

Iron51 mg

Magnesium374 mg

Phosphorus1406 mg

Zinc11 mg

Copper2.1 mg

Manganese8.2 mg

Vitamin D0 mcg

Vitamin C411 mg

Vitamin A27 mcg

Vitamin E6 mg

Vitamin K38 mcg

Vitamin B61.1 mg

Vitamin B122.2 mcg

Thiamin (B1)8.8 mg

Riboflavin (B2)4 mg

Niacin (B3)62 mg

Folate1213 mcg

Choline79 mg

Caffeine0 mg

Water269 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 48. The excerpt below is the record exactly as published.

CHILDREN S PLUM PUDDING. INGREDIENTS. i lb. of flour | £ lb. of moist sugar | lb. of bread crumbs | A little grated lemon peel \ lb. of currants i A little milk ^ lb. of suet

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