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Mrs. Carroll's Plum Pudding

From The New century cook book, 1899

Serves 13

This is an excellent receipt. Aunt Jennie.

Presented as published in 1899. 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

844Calories
8 gProtein
128 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories844 kcal
Protein8.4 g
Carbohydrates128 g
Fiber6.6 g
Sugars100 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol138 mg
Sodium88 mg
Potassium1293 mg
Calcium227 mg
Iron4.8 mg
Magnesium124 mg
Phosphorus201 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.6 mcg
Vitamin C163 mg
Vitamin A60 mcg
Vitamin E1.7 mg
Vitamin K4.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate30 mcg
Choline106 mg
Caffeine0 mg
Water132 g

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The New century cook book (1899), page 127. The excerpt below is the record exactly as published.

Mrs. Carroll's Plum Pudding. One pound suet chopped fine, one loaf stale bread crumbed fine, one pound brown sugar, two teaspoonfuls cinnamon, one teaspoonful cloves, two grated nutmegs, two pounds raisins, two pounds currants, one-fourth pound citron, one-fourth pound lemon peel, one-fourth pound orange peel, one orange, one 16 246 New Century Cook Book. lemon, rind grated, one cup molasses, eight eggs

Cook this with the app: pantry check, scaling, and the assistant.