Farmer's Plum Pudding

Name: Farmer's Plum Pudding
Ingredients: two cupfuls of flour; two level teaspoonfuls baking powder; a pinch of salt; a level teaspoonful ginger; and cinnamon; one-half cupful sugar; one cupful chopped suet; one-half cupful each candied peel; and currants; and raisins; one-half cupful each molasses; and milk; and one beaten egg

From Standard Paper-Bag Cookery, 1912

Serve with hard or foamy sauce.

Presented as published in 1912. 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

4307Calories

46 gProtein

521 gCarbs

236 gFat

Full nutrition (34 nutrients)

Calories4307 kcal

Protein46 g

Carbohydrates521 g

Fiber9.5 g

Sugars296 g

Total Fat236 g

Saturated Fat128 g

Monounsaturated Fat77 g

Polyunsaturated Fat8.9 g

Omega-30 g

Cholesterol362 mg

Sodium1216 mg

Potassium4033 mg

Calcium1247 mg

Iron27 mg

Magnesium550 mg

Phosphorus908 mg

Zinc4.6 mg

Copper1.6 mg

Manganese4.9 mg

Vitamin D2.2 mcg

Vitamin C166 mg

Vitamin A127 mcg

Vitamin E4.9 mg

Vitamin K12 mcg

Vitamin B61.8 mg

Vitamin B121.7 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)20 mg

Folate439 mcg

Choline219 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 58. The excerpt below is the record exactly as published.

Farmer's Plum Pudding. — Put into a basin two cupfuls of flour sifted with two level teaspoonfuls baking powder, a pinch of salt and a level teaspoonful ginger and cinnamon. Add one-half cupful sugar, one cupful chopped suet, one-half cupful each candied peel and cur- rants and raisins. Make to batter consistency with one- half cupful each molasses and milk and one beaten egg

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