vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Frozen Plum Pudding
From The Henderson cook book, 1914
Serves 12
Presented as published in 1914. 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
644Calories
5 gProtein
32 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein5.4 g
Carbohydrates32 g
Fiber2.6 g
Sugars21 g
Total Fat56 g
Saturated Fat25 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol121 mg
Sodium32 mg
Potassium419 mg
Calcium102 mg
Iron1 mg
Magnesium39 mg
Phosphorus148 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.6 mcg
Choline3.5 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 67. The excerpt below is the record exactly as published.
FROZEN PLUM PUDDING. Soak over night 2 cups of raisins chopped fine in 1 pint of cream. Make an old-fashioned custard, to which add 2 cups of chopped pecans and the raisins. Beat 1 quart of pure cream stiff and then add the beaten whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.