English Plum Pudding

Name: English Plum Pudding
Ingredients: Three pounds of suet chopped well; three pounds of brown sugar; two pounds of granulated sugar; one tablespoonful each, cloves; alspice; cinnamon; two pints of fine bread crumbs; three quarts of flour; three tablespoons baking powder; one teaspoon salt; three pounds of seeded raisins; two pounds seedless raisins; four pounds currants; one-fourth of a pound of citron; one-fourth of a pound candied lemon peel; six eggs; sufficient warm water to make the pudding of the right consistency

From The Pennsylvania German cook book, 1902

This will make eight quarts and can be kept for two years.

Presented as published in 1902. 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

36392Calories

382 gProtein

5921 gCarbs

1378 gFat

Full nutrition (34 nutrients)

Calories36392 kcal

Protein382 g

Carbohydrates5921 g

Fiber163 g

Sugars2944 g

Total Fat1378 g

Saturated Fat732 g

Monounsaturated Fat447 g

Polyunsaturated Fat66 g

Omega-30.3 g

Cholesterol2046 mg

Sodium18585 mg

Potassium29668 mg

Calcium6947 mg

Iron211 mg

Magnesium2032 mg

Phosphorus7206 mg

Zinc36 mg

Copper13 mg

Manganese32 mg

Vitamin D6 mcg

Vitamin C3394 mg

Vitamin A749 mcg

Vitamin E45 mg

Vitamin K312 mcg

Vitamin B68.7 mg

Vitamin B128 mcg

Thiamin (B1)22 mg

Riboflavin (B2)15 mg

Niacin (B3)164 mg

Folate3238 mcg

Choline1166 mg

Caffeine0 mg

Water4247 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 17. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. Three pounds of suet chopped well, three pounds of brown sugar, two pounds of granulated sugar, one tablespoonful each, cloves, alspice, cinnamon, two pints of fine bread crumbs, three quarts of flour, three tablespoons baking powder, one teaspoon salt, three pounds of seeded raisins, two pounds seedless raisins, four pounds currants, one-fourth of a pound of citron, one-fourth of a pound candied lemon peel, six eggs, (more may be used,) beaten and mixed with suflicient warm w’ater to make the pudding of the right consistenc

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