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English Plum Pudding

Name: English Plum Pudding
Yield: 16 servings
Ingredients: one-half pound flour; one pound stale bread crumbs; one pound beef suet, chopped fine; one pound currants; one pound raisins, chopped; three-quarters pound pulverized sugar; one-quarter pound candied peel; one ounce cinnamon; one-half ounce ginger; one nutmeg; little salt; ten grated almonds

From The New century cook book, 1899

Serves 16

Mrs. Ballentine.

Presented as published in 1899. 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

625Calories

10 gProtein

64 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories625 kcal

Protein10 g

Carbohydrates64 g

Fiber5.5 g

Sugars24 g

Total Fat38 g

Saturated Fat16 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol19 mg

Sodium212 mg

Potassium329 mg

Calcium149 mg

Iron3.6 mg

Magnesium76 mg

Phosphorus174 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A4 mcg

Vitamin E5.3 mg

Vitamin K3.4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.7 mg

Folate63 mcg

Choline16 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The New century cook book (1899), page 124. The excerpt below is the record exactly as published.

English Plum Pudding. One-half pound flour, one pound stale bread crumbs, one pound beef suet, chopped fine, one pound currants, one pound raisins, chopped, three-quarters pound pulverized sugar, one- quarter pound candied peel, one ounce cinnamon, one-half ounce ginger, one nutmeg, little salt, ten grated almonds

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