dairy-freenut-freesoy-freefish-freeshellfish-free
Christmas Plum Pudding
From Superior cook book, 1905
Serves 20
Presented as published in 1905. 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
573Calories
8 gProtein
84 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein8 g
Carbohydrates84 g
Fiber2.2 g
Sugars61 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol127 mg
Sodium168 mg
Potassium521 mg
Calcium90 mg
Iron2.7 mg
Magnesium33 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C42 mg
Vitamin A51 mcg
Vitamin E1 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate42 mcg
Choline96 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 74. The excerpt below is the record exactly as published.
1 lb. raisins. 1 lb. sultana raisins. 1 II). currants, I/2 lb. mixed candied peel, 1 teaspoon all>piee. 1 nutmeg. I'/; ])ts. fine bread crumbs, 2 cups Dousman's Best Patent Hour. 1 dozen eggs
Cook this with the app: pantry check, scaling, and the assistant.