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Eggless Plum-Pudding

Name: Eggless Plum-Pudding
Yield: 3 servings
Ingredients: Half pound grated bread; quarter pound chopped suet; one tablespoonful flour; half pound of currants; three ounces sugar; one glass of brandy; milk enough to make a stiff batter

From Dora's cook book, 1888

Serves 3

Presented as published in 1888. 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

660Calories

2 gProtein

42 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories660 kcal

Protein1.9 g

Carbohydrates42 g

Fiber0 g

Sugars28 g

Total Fat36 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.3 g

Cholesterol26 mg

Sodium5.2 mg

Potassium255 mg

Calcium43 mg

Iron1.4 mg

Magnesium19 mg

Phosphorus56 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C137 mg

Vitamin A9.1 mcg

Vitamin E1.3 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate4.6 mcg

Choline2.1 mg

Caffeine0 mg

Alcohol25 g

Water113 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 42. The excerpt below is the record exactly as published.

EGGLESS PLUM-PUDDING. Half pound grated bread, quarter pound chopped suet, one tablespoonful flour, half pound of currants, three 142 DORA’S COOK BOOK. ounces sugar, one glass of brandy, milk enough to make a stiff batter

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