Cup Plum Pudding
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
4619Calories
65 gProtein
548 gCarbs
251 gFat
Full nutrition (34 nutrients)
Calories4619 kcal
Protein65 g
Carbohydrates548 g
Fiber14 g
Sugars334 g
Total Fat251 g
Saturated Fat132 g
Monounsaturated Fat83 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol905 mg
Sodium1198 mg
Potassium2506 mg
Calcium534 mg
Iron22 mg
Magnesium209 mg
Phosphorus1001 mg
Zinc6.6 mg
Copper1.3 mg
Manganese4.1 mg
Vitamin D4 mcg
Vitamin C209 mg
Vitamin A334 mcg
Vitamin E7.3 mg
Vitamin K26 mcg
Vitamin B61 mg
Vitamin B122.8 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)18 mg
Folate423 mcg
Choline639 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 29. The excerpt below is the record exactly as published.
CUP PLUM PUDDING. Mbs. E. J. Jeffress. 1 cup raisins, chopped. 1 cup surrants. 1 cup suet. 1 teaspoonful each cinnamon, cloves and grated lemon peel. 4 well beaten eggs. V2 teaspoon soda stirred into enough buttermilk to make a stiff batter. 1 cup flour. 1 cup bread crumbs. 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.