English Plum Pudding

Name: English Plum Pudding
Ingredients: 4 lb. stale bread crumbs; 2 ozs. citron, finely cut; 1 cup scalded milk; 4 lb. suet; $ cup sugar; 4 nutmeg, grated; Yolks 4 eggs; 4 lb. raisins, seeded and cut in pieces.; 4 lb. currants; 3 lb. figs, finely chopped; Whites 4 eggs; 4 cup English walnut meats, broken in pieces

From What to Have for Dinner, 1905

Serve with Sherry Sauce.

Presented as published in 1905. 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

32242Calories

528 gProtein

3489 gCarbs

1876 gFat

Full nutrition (34 nutrients)

Calories32242 kcal

Protein528 g

Carbohydrates3489 g

Fiber203 g

Sugars1719 g

Total Fat1876 g

Saturated Fat991 g

Monounsaturated Fat615 g

Polyunsaturated Fat111 g

Omega-30.4 g

Cholesterol3061 mg

Sodium14775 mg

Potassium28475 mg

Calcium6216 mg

Iron183 mg

Magnesium2285 mg

Phosphorus8189 mg

Zinc66 mg

Copper13 mg

Manganese28 mg

Vitamin D8 mcg

Vitamin C3353 mg

Vitamin A953 mcg

Vitamin E56 mg

Vitamin K314 mcg

Vitamin B612 mg

Vitamin B1248 mcg

Thiamin (B1)23 mg

Riboflavin (B2)15 mg

Niacin (B3)187 mg

Folate2384 mcg

Choline1808 mg

Caffeine0 mg

Water3700 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 33. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. 4 lb. stale bread crumbs 2 ozs. citron, finely cut 1 cup scalded milk 4 lb. suet $ cup sugar 4 nutmeg, grated Yolks 4 eggs % teaspoon cinnamon 4 lb. raisins, seeded and 4 teaspoon clove cut in pieces. 4 teaspoon mace 4 lb. currants 14 teaspoons salt 3 lb. figs, finely chopped cup brandy Whites 4 eggs 4 cup English walnut meats, broken in pieces

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