vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Frozen Plum Pudding
From The home cook book, 1905
Serves 8
This pudding needs no sauce but can be served with whipped cream flavored with wine or almond.
Presented as published in 1905. 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
548Calories
7 gProtein
64 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein7.3 g
Carbohydrates64 g
Fiber3 g
Sugars56 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol152 mg
Sodium50 mg
Potassium288 mg
Calcium104 mg
Iron1.1 mg
Magnesium53 mg
Phosphorus157 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A33 mcg
Vitamin E4.3 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline80 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 143. The excerpt below is the record exactly as published.
FROZEN PLUM PUDDING Put a cup of sugar to a cup of water and boil till the syrup begins to thread. Then set to cool. Meanwhile have soaking a tablespoon of gelatine in two tablespoons of water. Scald and cool a pint of cream. When the syrup is cool stir Pudding Molds in the beaten yolks of four eggs, and set over the fire till it thickens. Stir till cool, add the gelatine and beat till thick. Next stir in the cream and add half a cup of raisins Avhich you have seeded and a cup of chopped almonds. Freeze. When you take it out to pack in the mold add half a pound of candied fruit
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.