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Devonshire Plum Pudding

Name: Devonshire Plum Pudding
Yield: 12 servings
Ingredients: One and a half pounds raisins; one-half pound currants; one-half pound mixed peel; three-quarters pound bread crumbs; three-quarters pound suet; two cups flour; eight eggs; one wineglass of grape juice

From The Toronto Cook Book, 1915

Serves 12

Presented as published in 1915. 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

621Calories

9 gProtein

88 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories621 kcal

Protein8.9 g

Carbohydrates88 g

Fiber5.8 g

Sugars40 g

Total Fat29 g

Saturated Fat15 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol19 mg

Sodium226 mg

Potassium602 mg

Calcium127 mg

Iron4 mg

Magnesium46 mg

Phosphorus143 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A2.8 mcg

Vitamin E0.8 mg

Vitamin K4.9 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate69 mcg

Choline14 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 81. The excerpt below is the record exactly as published.

Devonshire Plum Pudding One and a half pounds raisins, one-half pound currants, one-half pound mixed peel, three-quarters pound bread crumbs, three-quarters pound suet, two cups flour, eight eggs, one wine- glass of grape juice

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