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French Plum Pudding

Name: French Plum Pudding
Yield: 3 servings
Ingredients: half a pound of flour; about a salt-spoonful of salt; four yolks and two whites of eggs; half a pint of cream; one pound of good French plums

From Cassell's dictionary of cookery, 1892

Serves 3

Sufficient for four or five persons.

Presented as published in 1892. 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

709Calories

19 gProtein

79 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories709 kcal

Protein19 g

Carbohydrates79 g

Fiber2.1 g

Sugars15 g

Total Fat36 g

Saturated Fat18 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol328 mg

Sodium3346 mg

Potassium509 mg

Calcium111 mg

Iron5.7 mg

Magnesium44 mg

Phosphorus282 mg

Zinc1.7 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D1.3 mcg

Vitamin C14 mg

Vitamin A132 mcg

Vitamin E1.1 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.8 mg

Folate160 mcg

Choline199 mg

Caffeine0 mg

Water235 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 553. The excerpt below is the record exactly as published.

French Plum Pudding.— Put haK a pound of flour into a basin with about a salt- spoonful of salt ; beat up separately four yolks and two whites of eggs; stir the yolks, with half a pint of cream, into the flour. Boil one pound of good French plums

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