Jelly Plum Pudding
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
5263Calories
77 gProtein
1187 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories5263 kcal
Protein77 g
Carbohydrates1187 g
Fiber23 g
Sugars1094 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Omega-30.3 g
Cholesterol205 mg
Sodium809 mg
Potassium7408 mg
Calcium2531 mg
Iron8.8 mg
Magnesium439 mg
Phosphorus2381 mg
Zinc9.7 mg
Copper1.6 mg
Manganese1.7 mg
Vitamin D16 mcg
Vitamin C120 mg
Vitamin A553 mcg
Vitamin E2.2 mg
Vitamin K22 mcg
Vitamin B62.8 mg
Vitamin B129.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.5 mg
Niacin (B3)8.4 mg
Folate23 mcg
Choline373 mg
Caffeine0 mg
Water1644 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 10. The excerpt below is the record exactly as published.
Jelly Plum Pudding. 3 dessertspoons granulated 1 cup raisins. gelatine. 3 cup sultanas. % teaspoon vanilla. % cup currants. 4 Ib. lemon peel and nuts. 3 cup sugar. 4 squares of chocolate, or 3 14 pints of milk. dessertspoons cocoa, or 1 Pinch salt. tablespoon coffee essence
Cook this with the app: pantry check, scaling, and the assistant.