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English Plum Pudding

Name: English Plum Pudding
Yield: 10 servings
Ingredients: A pound of suet, chopped fine; a pint of sugar; one pound of grated stale bread; one pound of raisins; two of currants; a glass of brandy; two teaspoonfuls of ginger; two nutmegs; half a pint of milk; a little salt

From Miss Parloa's new cook book and marketing guide, 1880

Serves 10

Presented as published in 1880. 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

801Calories

4 gProtein

91 gCarbs

44 gFat

Full nutrition (35 nutrients)

Calories801 kcal

Protein4.3 g

Carbohydrates91 g

Fiber2.1 g

Sugars71 g

Total Fat44 g

Saturated Fat24 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol34 mg

Sodium27 mg

Potassium677 mg

Calcium109 mg

Iron2.3 mg

Magnesium42 mg

Phosphorus130 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C165 mg

Vitamin A19 mcg

Vitamin E1.7 mg

Vitamin K3.2 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate2.8 mcg

Choline12 mg

Caffeine0 mg

Alcohol7.4 g

Water120 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 126. The excerpt below is the record exactly as published.

English Plum Pudding. A pound of suet, chopped fine ; a pint of sugar, one pound of grated stale bread, one pound of raisins, two of currants, a glass of. brandy, two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little salt

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