English Plum Pudding

Name: English Plum Pudding
Ingredients: 1 pound raisins; ½ nutmeg; ½ pound grated bread; ½ pint brandy; ½ pound flour; ½ pound brown sugar; 1 pound suet chopped fine; 1 pound dried currants; 5 eggs; salt; ½ pound mixed candied orange peel; 1 grated lemon rind

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

This pudding can be made several weeks before Christmas.

Presented as published in 1895. 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

9375Calories

99 gProtein

1181 gCarbs

456 gFat

Full nutrition (35 nutrients)

Calories9375 kcal

Protein99 g

Carbohydrates1181 g

Fiber75 g

Sugars803 g

Total Fat456 g

Saturated Fat246 g

Monounsaturated Fat152 g

Polyunsaturated Fat20 g

Omega-30.2 g

Cholesterol1238 mg

Sodium3116 mg

Potassium8573 mg

Calcium1561 mg

Iron39 mg

Magnesium507 mg

Phosphorus1779 mg

Zinc10 mg

Copper3.6 mg

Manganese4.8 mg

Vitamin D5 mcg

Vitamin C469 mg

Vitamin A469 mcg

Vitamin E11 mg

Vitamin K48 mcg

Vitamin B63.5 mg

Vitamin B123.4 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)3.7 mg

Niacin (B3)30 mg

Folate636 mcg

Choline873 mg

Caffeine0 mg

Alcohol74 g

Water778 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 58. The excerpt below is the record exactly as published.

pound raisins % nutmeg % pound grated bread % pint brandy % pound flour % pound brown sugar I pound suet chopped fine i pound dried currants 5 eggs, salt y^ pound mixed candied I grated lemon rind

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