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Old-Fashioned Plum Pudding

From The household (of the Detroit free press), 1886

Serves 12

This makes two ordinary sized puddings.

Presented as published in 1886. 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

725Calories
10 gProtein
89 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein9.8 g
Carbohydrates89 g
Fiber2.6 g
Sugars39 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol57 mg
Sodium517 mg
Potassium524 mg
Calcium179 mg
Iron4.6 mg
Magnesium51 mg
Phosphorus176 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C35 mg
Vitamin A16 mcg
Vitamin E0.9 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate87 mcg
Choline34 mg
Caffeine0 mg
Water35 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 460. The excerpt below is the record exactly as published.

OLD-FASHIONED PLUM PUDDING. A half-pound of bread crumbs, one pound of flour, one pound of chopped suet, one pound of raisins, a half-pound of currants, a quar- ter-pound of sugar, two ounces of candied citron and lemon-peel mixed, four teaspoonfuls of baking powder, two eggs, a heaping tea- spoonful of salt, spice to taste, and three large tablespoonfuls of molasses

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