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English Plum Pudding

Name: English Plum Pudding
Yield: 18 servings
Ingredients: one pound of suet chopped very fine; one pound of flour; one pound of bread crumbs; one pound of sugar; two pounds of raisins, stoned and chopped; two pounds of currants, picked, washed and dried; one pound of figs, chopped fine; one-half pound of mixed citron and orange peel, sliced fine; one ounce of mixed spice; three tablespoonfuls of molasses; four beaten eggs; a tablespoonful of salt; one pint of brandy; about a quart of milk

From The century cook book, 1894

Serves 18

Presented as published in 1894. 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

816Calories

11 gProtein

123 gCarbs

28 gFat

Full nutrition (35 nutrients)

Calories816 kcal

Protein11 g

Carbohydrates123 g

Fiber5.7 g

Sugars70 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol24 mg

Sodium614 mg

Potassium847 mg

Calcium221 mg

Iron5 mg

Magnesium71 mg

Phosphorus215 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0.5 mcg

Vitamin C110 mg

Vitamin A26 mcg

Vitamin E1.1 mg

Vitamin K6 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate74 mcg

Choline23 mg

Caffeine0 mg

Alcohol8.2 g

Water150 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 84. The excerpt below is the record exactly as published.

English Plum Pudding. One pound of suet chopped very fine, one pound of flour, one pound of bread crumbs, one pound of sugar, two pounds of raisins, stoned and chopped, two pounds of currants, picked, washed and dried, one pound of "pium Pudding. figs, choppcd fine, one-half pound of mixed citron and orange peel, sliced fine, one ounce of mixed spice, three tablespoonfuls of molasses, four beaten eggs, a tablespoonful of salt, one pint of brandy; mix all together with about a quart of milk, place in a pud- ding bag and boil in water for seven or eight hours. Boil steadily to prevent the pudding from absorbing the water. English Plum Pudding No. 2. Three cupfuls of flour, one cupful of bread crumbs, two and one-half' cupfuls of beef suet, chopped very fine, four cupfuls of raisins, stoned and chopped, four cupfuls of currants, picked, washed and drijed, two cupfuls of sugar, two ounces of citron, chopped fine, the juice of one lemon, and four beaten eggs. Dredge a pudding cloth with flour, put in the pudding, tie loosely, plunge in boiling water and boil for eight hours. Fig Pudding. One pound of figs, chopped fine

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