English Plum Pudding

Name: English Plum Pudding
Ingredients: the whites of four eggs; one pint of sweet cream; half pound of flour; half pound of chopped suet; two ounces of sugar; half pound of raisons stoned; half pound currents washed; one ounce citron and orange peel, cut up; a little grated nutmeg

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

4719Calories

74 gProtein

583 gCarbs

244 gFat

Full nutrition (34 nutrients)

Calories4719 kcal

Protein74 g

Carbohydrates583 g

Fiber13 g

Sugars206 g

Total Fat244 g

Saturated Fat126 g

Monounsaturated Fat81 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol898 mg

Sodium497 mg

Potassium6434 mg

Calcium679 mg

Iron33 mg

Magnesium480 mg

Phosphorus1498 mg

Zinc7.4 mg

Copper3.6 mg

Manganese7 mg

Vitamin D4 mcg

Vitamin C577 mg

Vitamin A353 mcg

Vitamin E8.1 mg

Vitamin K17 mcg

Vitamin B62.2 mg

Vitamin B122.4 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2.9 mg

Niacin (B3)22 mg

Folate652 mcg

Choline628 mg

Caffeine0 mg

Water748 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 22. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. Beat up the whites of four eggs, one pint of sweet cream; add half pound of flour, half pound of chopped suet, two ounces of sugar, half pound of raisons stoned, half pound currents washed, one ounce citron and orange peel, cut up, and a little grated nutmeg

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