English Plum Pudding
From Carolina cookery from Quaker kitchens, 1924
English sauce to serve with the pudding is made as follows: Stir a very little flour with cold water, and add to boiling water, according to quantity needed, thoroughly cook, and strain, then make rich with brown sugar, spices and butter. —Mrs. T. A. Sykes.
Presented as published in 1924. 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
28052Calories
427 gProtein
4070 gCarbs
1230 gFat
Full nutrition (34 nutrients)
Calories28052 kcal
Protein427 g
Carbohydrates4070 g
Fiber215 g
Sugars2308 g
Total Fat1230 g
Saturated Fat534 g
Monounsaturated Fat473 g
Polyunsaturated Fat124 g
Omega-30.5 g
Cholesterol3992 mg
Sodium9405 mg
Potassium24335 mg
Calcium4916 mg
Iron140 mg
Magnesium2618 mg
Phosphorus7883 mg
Zinc50 mg
Copper14 mg
Manganese28 mg
Vitamin D18 mcg
Vitamin C1712 mg
Vitamin A1569 mcg
Vitamin E151 mg
Vitamin K130 mcg
Vitamin B67.5 mg
Vitamin B1214 mcg
Thiamin (B1)14 mg
Riboflavin (B2)17 mg
Niacin (B3)107 mg
Folate1860 mcg
Choline3207 mg
Caffeine0 mg
Water2005 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.
ENGLISH PLUM PUDDING 2 lbs. bread crumbs 2 lbs. sugar 2 lbs. beef suet 2 Ibs. eggs (16) 2 lbs. seedless raisins 4 ozs. flour 2 lbs. seeded raisins 1 lb. chopped nuts 2 Ibs. currants Salt and spices to taste 2 Ibs. mixed candied peel
Cook this with the app: pantry check, scaling, and the assistant.