English Plum Pudding

Name: English Plum Pudding
Ingredients: lb. beef suet; lb. sugar; lb. bread crumbs (grated); lb. raisins (seeded ); lb. currants (washed and dried ); 14 lb. citron (chopped); 1% lb. dried figs; 1 teaspoon salt (level); 8 eggs; Teptii lik; Grated rind of lemon; 1 grated nutmeg; 2 tablespoons cinnamon; 1% tablespoon mace

From The Wilson cook book, 1941

Presented as published in 1941. 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

7498Calories

119 gProtein

1089 gCarbs

275 gFat

Full nutrition (34 nutrients)

Calories7498 kcal

Protein119 g

Carbohydrates1089 g

Fiber92 g

Sugars737 g

Total Fat275 g

Saturated Fat135 g

Monounsaturated Fat89 g

Polyunsaturated Fat20 g

Omega-30.2 g

Cholesterol1642 mg

Sodium5026 mg

Potassium9004 mg

Calcium2117 mg

Iron44 mg

Magnesium850 mg

Phosphorus2187 mg

Zinc16 mg

Copper4 mg

Manganese7.9 mg

Vitamin D8 mcg

Vitamin C479 mg

Vitamin A672 mcg

Vitamin E13 mg

Vitamin K139 mcg

Vitamin B62.8 mg

Vitamin B125 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)4 mg

Niacin (B3)24 mg

Folate531 mcg

Choline1288 mg

Caffeine0 mg

Water1453 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 51. The excerpt below is the record exactly as published.

English Plum Pudding lb. beef suet lb. sugar lb. bread crumbs (grated) lb. raisins (seeded ) lb. currants (washed and dried ) 14 lb. citron (chopped) 1% lb. dried figs 1 teaspoon salt (level) 8 eggs Teptii lik 1% pt. wine Grated rind of lemon 1 grated nutmeg 2 tablespoons cinnamon 1% tablespoon mace

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