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Cottage Plum Pudding

Name: Cottage Plum Pudding
Yield: 4 servings
Ingredients: three ounces of best beef suet; three ounces of flour; one tea-spoonful of baking-powder; three ounces of bread-crumbs; two ounces of raisins; two ounces of currants; two table-spoonfuls of sugar; half a nutmeg grated; a tea-spoonful of chopped lemon-rind; two well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 4

Sufficient for a small family.

Presented as published in 1892. 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

388Calories

7 gProtein

38 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories388 kcal

Protein6.6 g

Carbohydrates38 g

Fiber1.3 g

Sugars16 g

Total Fat24 g

Saturated Fat13 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol107 mg

Sodium159 mg

Potassium229 mg

Calcium106 mg

Iron2.4 mg

Magnesium23 mg

Phosphorus129 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C26 mg

Vitamin A42 mcg

Vitamin E0.7 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate49 mcg

Choline77 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 409. The excerpt below is the record exactly as published.

Cottage Plum Pudding.— Shied very finel}' tlu'GC ounces of best beef suet ; add three ounces of flour, one tea-spoonful of baking- powder, three ounces of bread-crumbs, two ounces of raisins, two ounces of currants, two table-spoonfuls of sugar, half a nutmeg grated, a tea-spoonful of chopped lemon-rind, and two v>-ell-beaten eggs. Tie the mixture in a floured cloth, and boil it for from two hours and a half to three hours. Probable cost, 8d. Suffi- cient for a small family. Cottage Plum Pudding (another way). — Mix thoroughly one pint of flour, half a pint of sugar, a quarter of a pound of fresh butter, two tea-spoonfuls of cream of tartar, one tea- spoonful of soda, two ounces of currants, and two ounces of stoned raisins. Work the ingre- dients into a light paste with two well-beaten eggs

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