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English Plum Pudding
From The household (of the Detroit free press), 1886
Serves 9
This pudding can be kept for weeks.
Presented as published in 1886. 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
830Calories
22 gProtein
176 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories830 kcal
Protein22 g
Carbohydrates176 g
Fiber7.4 g
Sugars79 g
Total Fat8.5 g
Saturated Fat2.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol165 mg
Sodium993 mg
Potassium1166 mg
Calcium238 mg
Iron9.2 mg
Magnesium93 mg
Phosphorus358 mg
Zinc2.2 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0.9 mcg
Vitamin C94 mg
Vitamin A78 mcg
Vitamin E1.2 mg
Vitamin K7.8 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.8 mg
Folate161 mcg
Choline150 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 460. The excerpt below is the record exactly as published.
ENGLISH PLUM PUDDING. One pound raisins (Valencia are best), stoned ; one pound raisins, seedless; one pound currants; one pound flour; one pound bread crumbs, fine; one-quarter pound candied citron, shred fine; two tea- spoonfuls salt, or more ; mixed spice, to taste ; eight eggs
Cook this with the app: pantry check, scaling, and the assistant.