Cottage Plum Pudding

Name: Cottage Plum Pudding
Ingredients: One pound and a half of flour; four or five eggs; a pinch of salt; a little nutmeg; one pound of raisins; half a pound of currants; sugar to taste; a little milk

From La cuisine creole, 1885

The peel of a lemon grated and a few pieces of citron may be added.

Presented as published in 1885. 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

4275Calories

118 gProtein

922 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories4275 kcal

Protein118 g

Carbohydrates922 g

Fiber20 g

Sugars296 g

Total Fat31 g

Saturated Fat6.8 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol744 mg

Sodium420 mg

Potassium5306 mg

Calcium647 mg

Iron53 mg

Magnesium423 mg

Phosphorus1709 mg

Zinc9.7 mg

Copper2.6 mg

Manganese7.1 mg

Vitamin D4 mcg

Vitamin C421 mg

Vitamin A347 mcg

Vitamin E4.9 mg

Vitamin K16 mcg

Vitamin B61.7 mg

Vitamin B121.8 mcg

Thiamin (B1)7.1 mg

Riboflavin (B2)4.6 mg

Niacin (B3)50 mg

Folate1205 mcg

Choline638 mg

Caffeine0 mg

Water476 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 79. The excerpt below is the record exactly as published.

COTTAGE PLUM PUDDING. One pound and a half of flour, four or five eggs, a pinch of sait, a little nutmeg, one pound of raisins, half a pound of currants, sugar to taste, and a little milk

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