vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Plum Pudding
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
683Calories
17 gProtein
130 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein17 g
Carbohydrates130 g
Fiber7.1 g
Sugars75 g
Total Fat15 g
Saturated Fat8.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol20 mg
Sodium889 mg
Potassium935 mg
Calcium246 mg
Iron4.8 mg
Magnesium97 mg
Phosphorus287 mg
Zinc2.5 mg
Copper0.9 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C20 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate9.1 mcg
Choline40 mg
Caffeine13 mg
Water202 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 58. The excerpt below is the record exactly as published.
Cold water, iy2 cups. Water, 1 tablespoon. Sugar, !/2 cup. Nut meats, iy2 cups. Bring figs, cold water and sugar to a boil in a double boiler and cook for 10 minutes. Pour off the syrup. Soften the gelatine in the water and dissolve in the hot syrup. Chop figs fine, mix with meats chopped very fine and add both to syrup. Pour into a mold and chill. Serve with whipped cream. CHOCOLATE PLUM PUDDING Granulated gelatine, 1 en- Salt. velope. Cold water, % cup. Vanilla, V- teaspoon. .Milk, 1 pint. Seeded raisins, 1 cup. Unsweetened chocolate, 2 Nut meats, 14 cup. squares. Sugar, 1 cup
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