nut-freeegg-freesoy-freefish-freeshellfish-free
English Plum Pudding
From Mary Jane's cook book, 1916
Serves 10
Mrs. P., Framingham.
Presented as published in 1916. 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
518Calories
6 gProtein
73 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein6 g
Carbohydrates73 g
Fiber1.8 g
Sugars26 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol19 mg
Sodium147 mg
Potassium785 mg
Calcium124 mg
Iron4.5 mg
Magnesium103 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C27 mg
Vitamin A9.3 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate62 mcg
Choline11 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 43. The excerpt below is the record exactly as published.
ENGLISH PI.UM PUDDING. Chopped suet, 1 cup. Flour, 3 cups. Seeded raisins, 1 cup. Soda. 1 teaspoon. Currants, 1 cup. Salt. V^ teaspoon. Sliced citron, 1 cup. Allspice, 1 teaspoon. Molasses, 1 cup. Cinnamon. 1 teaspoon. Milk, 1 cup. Lemon, 1.
Cook this with the app: pantry check, scaling, and the assistant.