Old English Plum Pudding
From Allied cookery, 1916
This makes excellent plum cake by substituting flour for crumbs and lard for suet.
Presented as published in 1916. 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
21711Calories
272 gProtein
3060 gCarbs
995 gFat
Full nutrition (35 nutrients)
Calories21711 kcal
Protein272 g
Carbohydrates3060 g
Fiber171 g
Sugars2003 g
Total Fat995 g
Saturated Fat501 g
Monounsaturated Fat343 g
Polyunsaturated Fat70 g
Omega-30.4 g
Cholesterol1733 mg
Sodium7834 mg
Potassium20059 mg
Calcium5051 mg
Iron103 mg
Magnesium1686 mg
Phosphorus5004 mg
Zinc32 mg
Copper9.5 mg
Manganese18 mg
Vitamin D6 mcg
Vitamin C2349 mg
Vitamin A604 mcg
Vitamin E59 mg
Vitamin K149 mcg
Vitamin B67.7 mg
Vitamin B128.3 mcg
Thiamin (B1)11 mg
Riboflavin (B2)9.7 mg
Niacin (B3)87 mg
Folate1321 mcg
Choline1368 mg
Caffeine0 mg
Alcohol37 g
Water1905 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 27. The excerpt below is the record exactly as published.
OLD ENGLISH PLUM PUDDING ZIIwo lbs. raisins stoned, 2 lbs. currants, i}4 lbs. Sultanas, i lb. mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrtimbs, 2 lbs. chopped suet, i>^ lemons grated with the juice, 4 ozs. chopped almonds blanched, 2 nutmegs grated, }4 teaspoon of mixed spice, }{ teaspoon crushed clove, pinch of salt, 6 eggs whisked, J4 pint (generous) brandy.
Cook this with the app: pantry check, scaling, and the assistant.