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English Plum Pudding

Name: English Plum Pudding
Yield: 16 servings
Ingredients: Two pounds seeded raisins; two pounds currants; one pound beef suet chopped fine; six eggs; two pounds sugar; one-half pound citron; two nutmegs; one pint milk; a few bread crumbs; three cups flour

From The New century cook book, 1899

Serves 16

Mrs. J. W. Stead.

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

811Calories

9 gProtein

131 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories811 kcal

Protein8.8 g

Carbohydrates131 g

Fiber4.5 g

Sugars58 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol93 mg

Sodium59 mg

Potassium770 mg

Calcium106 mg

Iron4.2 mg

Magnesium49 mg

Phosphorus180 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.7 mcg

Vitamin C106 mg

Vitamin A47 mcg

Vitamin E1.2 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.5 mg

Folate51 mcg

Choline62 mg

Caffeine0 mg

Water101 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The New century cook book (1899), page 127. The excerpt below is the record exactly as published.

English Plum Pudding. Two pounds seeded raisins, two pounds currants, one pound beef suet chopped fine, six eggs, two pounds sugar, one-half pound citron, two nutmegs, one pint milk, a few bread crumbs, and three cups flour

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