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Imitation Plum Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 12
Good imitation of genuine plum pudding.
Presented as published in 1882. 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
620Calories
8 gProtein
107 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein7.6 g
Carbohydrates107 g
Fiber1.6 g
Sugars41 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol13 mg
Sodium473 mg
Potassium1042 mg
Calcium380 mg
Iron7.1 mg
Magnesium157 mg
Phosphorus192 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.2 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate101 mcg
Choline8.5 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 119. The excerpt below is the record exactly as published.
IMITATION PLUM PUDDING. Soak some dried apples all night, and in the morning chop very fine. Put a tea-cupful of them into a pint of molasses, and keep slightly warm for an hour or two. After that add i cup of chopped suet, I of water, i of chopped raisins, a pinch of salt, a tea-spoonful of cinnamon, 3 pints of flour, and 2 tea-spoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.