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Frozen Plum Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
Serve with a Sabayon sauce flavored with rum.
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
740Calories
12 gProtein
56 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories740 kcal
Protein12 g
Carbohydrates56 g
Fiber1.7 g
Sugars42 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Cholesterol184 mg
Sodium135 mg
Potassium602 mg
Calcium364 mg
Iron2 mg
Magnesium71 mg
Phosphorus301 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C33 mg
Vitamin A656 mcg
Vitamin E3.1 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline86 mg
Caffeine7.5 mg
Water256 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 77. The excerpt below is the record exactly as published.
FROZEN PLUM PUDDING. Prepare one quart o£ Chocolate Ice Cream. Flavor with cloves and cinnamon. Add one pint of mixed fruit, consisting of seeded Malaga raisins, currants, citron and orange peel, sim- mered in a strong rum sauce. Cool the fruit be- fore adding to the cream, and mix with it half a pint of whipped cream
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