English Plum Pudding

Name: English Plum Pudding
Ingredients: Two pounds suet, chopped; three pounds raisins, seeded; two pounds currants; one-half pound citron; two pounds sugar; five eggs; one pint milk; one-half pint brandy; two or three nutmegs; a little salt; flour to make very stiff

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

17044Calories

119 gProtein

2147 gCarbs

902 gFat

Full nutrition (35 nutrients)

Calories17044 kcal

Protein119 g

Carbohydrates2147 g

Fiber61 g

Sugars1817 g

Total Fat902 g

Saturated Fat493 g

Monounsaturated Fat299 g

Polyunsaturated Fat36 g

Omega-30.3 g

Cholesterol1605 mg

Sodium987 mg

Potassium14289 mg

Calcium2109 mg

Iron45 mg

Magnesium807 mg

Phosphorus3001 mg

Zinc15 mg

Copper4.8 mg

Manganese6.3 mg

Vitamin D9.7 mcg

Vitamin C1673 mg

Vitamin A665 mcg

Vitamin E27 mg

Vitamin K81 mcg

Vitamin B64 mg

Vitamin B127.3 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)4.1 mg

Niacin (B3)16 mg

Folate195 mcg

Choline1024 mg

Caffeine0 mg

Alcohol74 g

Water1759 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 15. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. Two pounds suet, chopped ; three pounds raisins, seeded ; two pounds currants, one-half pound citron, two pounds sugar, five eggs, one pint milk, one-half pint brandy, two or three nutmegs, a little salt, flour to make very stiff

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