English Plum Pudding

Name: English Plum Pudding
Ingredients: 1 pound suet; 1 pound sugar; 1 pound eggs; 1 pound of raisins; 2 pounds of currants; 1/2 pound of flour; 1/2 pound of bread crumbs; 1 pint milk; 1 glass brandy; 1 glass of wine; 2 nutmegs; 2 tablespoonfuls of ginger; little salt; little cinnamon

From Delicate dishes, 1896

Recipe by Mrs. J. P. MoNTRoss.

Presented as published in 1896. 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

10936Calories

163 gProtein

1325 gCarbs

507 gFat

Full nutrition (35 nutrients)

Calories10936 kcal

Protein163 g

Carbohydrates1325 g

Fiber31 g

Sugars790 g

Total Fat507 g

Saturated Fat264 g

Monounsaturated Fat166 g

Polyunsaturated Fat30 g

Omega-30.3 g

Cholesterol2054 mg

Sodium2682 mg

Potassium8790 mg

Calcium2127 mg

Iron56 mg

Magnesium690 mg

Phosphorus3118 mg

Zinc18 mg

Copper3.4 mg

Manganese7.9 mg

Vitamin D14 mcg

Vitamin C1653 mg

Vitamin A991 mcg

Vitamin E22 mg

Vitamin K49 mcg

Vitamin B63.2 mg

Vitamin B128.7 mcg

Thiamin (B1)5.8 mg

Riboflavin (B2)5.8 mg

Niacin (B3)39 mg

Folate850 mcg

Choline1545 mg

Caffeine0 mg

Alcohol74 g

Water2008 g

As published

This recipe was extracted from Delicate dishes (1896), page 30. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. Chop fine i^ pound suet. Add i pound sugar, i pound eggs, i of raisins, 2 of currants, ^ of flour, ^ of bread crumbs, i pint milk, i glass brandy, i of wine, 2 nutmegs, 2 tablespoonfuls of ginger, little salt

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