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Cossack Plum Pudding
From Soyer's standard cookery, 1912
Serves 6
Avoid adding anything extra to spoil the pudding.
Presented as published in 1912. 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
623Calories
13 gProtein
62 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein13 g
Carbohydrates62 g
Fiber0 g
Sugars3.1 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Cholesterol49 mg
Sodium359 mg
Potassium199 mg
Calcium21 mg
Iron4.7 mg
Magnesium26 mg
Phosphorus173 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate122 mcg
Choline0 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 190. The excerpt below is the record exactly as published.
Cossack Plum Pudding. One pound of flour, three-quarters of a pound of stoned raisins, three-quarters of a pound of fat of salt pork (well washed and cut into small dices or chopped), two tablespoon- fuls of sugar or treacle, add one-half pint of water
Cook this with the app: pantry check, scaling, and the assistant.