Chocolate Plum Pudding
From The Central cook book, 1924
Presented as published in 1924. 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
1400Calories
6 gProtein
364 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1400 kcal
Protein5.6 g
Carbohydrates364 g
Fiber14 g
Sugars210 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium59 mg
Potassium1789 mg
Calcium92 mg
Iron5.6 mg
Magnesium75 mg
Phosphorus166 mg
Zinc0.5 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A7.3 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate9 mcg
Choline2.6 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 50. The excerpt below is the record exactly as published.
Chocolate Plum Pudding 1 envelope Knox sparkling gelatine. 14 cup sliced citron or nuts, as 34 cup cold water. preferred. 1 cup sugar. 14 cup currants. ¥% teaspoonful vanilla. 114 squares chocolate. 1 cupful seeded raisins. 1 pint milk. ¥g cup dates or figs, if desired. Pinch salt
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