Fine English Plum Pudding
From My best 250 recipes, 1907
Pack in greased moulds, or small tin kettles; cover, and steam or boil continuously for ten hours.
Presented as published in 1907. 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
8446Calories
122 gProtein
970 gCarbs
474 gFat
Full nutrition (34 nutrients)
Calories8446 kcal
Protein122 g
Carbohydrates970 g
Fiber60 g
Sugars462 g
Total Fat474 g
Saturated Fat250 g
Monounsaturated Fat156 g
Polyunsaturated Fat27 g
Omega-30.2 g
Cholesterol1238 mg
Sodium3055 mg
Potassium6828 mg
Calcium1807 mg
Iron46 mg
Magnesium563 mg
Phosphorus2041 mg
Zinc14 mg
Copper3.2 mg
Manganese7 mg
Vitamin D5 mcg
Vitamin C1252 mg
Vitamin A502 mcg
Vitamin E15 mg
Vitamin K55 mcg
Vitamin B62.7 mg
Vitamin B124.6 mcg
Thiamin (B1)5.5 mg
Riboflavin (B2)4.1 mg
Niacin (B3)39 mg
Folate761 mcg
Choline863 mg
Caffeine0 mg
Water1056 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 43. The excerpt below is the record exactly as published.
FINE ENGLISH PLUM PUDDING Stone a pound of raisins ; mix with them one pound of currants, half a pound of minced, candied orange peel, three-quarters of a pound of breadcrumbs, one pound of suet that has been shredded and chopped fine, a quarter of a pound of flour, a quarter of a pound of brown sugar, half a nutmeg grated and the grated rind of one lemon. Beat five eggs without separating the whites from the yolks, and add half a pint of good grape juice
Cook this with the app: pantry check, scaling, and the assistant.