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English Plum Pudding

Name: English Plum Pudding
Yield: 20 servings
Ingredients: 3 cups raisins (stoned); 3 cups currants; 3 cups suet; 3 cups bread crumbs; 2 cups of flour; 2 cups brown sugar; 12 eggs; mix with sherry and brandy — no water; candied citron, lemon peel and orange peel; 1 grated nutmeg; spices to taste

From San Rafael cook book, 1906, 1906

Serves 20

Presented as published in 1906. 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

638Calories

9 gProtein

69 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories638 kcal

Protein9.2 g

Carbohydrates69 g

Fiber2.3 g

Sugars41 g

Total Fat37 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol136 mg

Sodium178 mg

Potassium405 mg

Calcium97 mg

Iron3.1 mg

Magnesium31 mg

Phosphorus145 mg

Zinc1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C37 mg

Vitamin A50 mcg

Vitamin E1.1 mg

Vitamin K3.4 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate55 mcg

Choline97 mg

Caffeine0 mg

Water54 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 47. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING— Miss 0. E. Reynolds. Ross Valley 3 cups raisins (stoned), 3 cups currants, 3 cups suet, 3 cups bread crumbs, 2 cups of flour, 2 cups brown sugar, 12 eggs, mix with sherry and brandy — no water; candied citron, lemon peel and orange peel, 1 grated nutmeg, spices to taste

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