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Frozen Plum Pudding

Name: Frozen Plum Pudding
Yield: 3 servings
Ingredients: Make a custard of one quart of milk; the yolks of four eggs; one cup and a half of white sugar; cut into small pieces three ounces of raisins; three ounces each of citron; conserved cherries, cut small; three ounces of grated chocolate; one quart of cream; the whites of the four eggs; flavored with vanilla

From Virginia Cookery-book, 1884

Serves 3

Presented as published in 1884. 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

779Calories

19 gProtein

143 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories779 kcal

Protein19 g

Carbohydrates143 g

Fiber2 g

Sugars134 g

Total Fat17 g

Saturated Fat6.2 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol506 mg

Sodium223 mg

Potassium483 mg

Calcium113 mg

Iron3.5 mg

Magnesium47 mg

Phosphorus342 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D2.7 mcg

Vitamin C0.7 mg

Vitamin A216 mcg

Vitamin E1.4 mg

Vitamin K1.7 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate65 mcg

Choline397 mg

Caffeine1.7 mg

Water128 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 101. The excerpt below is the record exactly as published.

Fbozbn Plum Pudding. Make a custard of one quart of milk and the yolks of four eggs, with one cup and a half of white sugar; flavor with vanilla; seed and cut into small pieces three ounces of raisins; add three ounces each of citron and conserved cherries, cut small; mix with the fruit three ounces of grated chocolate; pour over these ingredients enough wine to cover well, and let them simmer all together until a thick paste is formed, stirring frequently ; then add the custard to the fruit ; also one quart of cream sweetened with five ounces of sugar flavored with vanilla and whip- ped up light. Put this cream into the freezer, and when it begins to harden whip up the whites of the four eggs

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