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English Plum Pudding

Name: English Plum Pudding
Yield: 16 servings
Ingredients: One pound of plums; 1 pound currants; 1 pound raisins; 1 pound beef suet; 1 pound sugar; % pound candied peel; % pound of bread crumbs; % pound of flour; 8 eggs; spices to taste

From Kentucky receipt book, 1903

Serves 16

Presented as published in 1903. 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

617Calories

9 gProtein

82 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein8.8 g

Carbohydrates82 g

Fiber3.8 g

Sugars51 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol112 mg

Sodium151 mg

Potassium456 mg

Calcium97 mg

Iron3.1 mg

Magnesium34 mg

Phosphorus143 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C73 mg

Vitamin A49 mcg

Vitamin E1.1 mg

Vitamin K4.8 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate55 mcg

Choline82 mg

Caffeine0 mg

Water86 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 133. The excerpt below is the record exactly as published.

English Plum Pudding. 4 One pound of plums, 1 pound currants, 1 pound raisins, 1 pound beef suet, 1 pound sugar, % pound candied peel, ^ pound of bread crumbs, y2 pound of flour, 8 eggs, spices to taste

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