nut-freesoy-freefish-freeshellfish-free
Cottage Plum Pudding
From A year's cookery, 1880
Serves 6
Half these quantities will be sufficient for a small family.
Presented as published in 1880. 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
499Calories
7 gProtein
55 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein6.6 g
Carbohydrates55 g
Fiber1.1 g
Sugars27 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol81 mg
Sodium189 mg
Potassium272 mg
Calcium126 mg
Iron2.8 mg
Magnesium24 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C35 mg
Vitamin A29 mcg
Vitamin E0.8 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate55 mcg
Choline53 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 170. The excerpt below is the record exactly as published.
Cottage Plum Pudding. — Chop very finely six ounces of beef suet, free from skin and sinew. Put it into a bowl, and mix with it a pinch of salt, a quarter of a pound of currants, picked and dried, a quarter of a pound of chopped raisins, two tea-spoonfuls of baking-powder, six ounces of flour, two ounces of stale bread that has been rubbed through a wire sieve, a quarter of a nutmeg grated, and three ounces of moist sugar. Mix the ingredients thoroughly, then make them into a stiff paste with two well-beaten eggs and a little milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.