dairy-freenut-freesoy-freefish-freeshellfish-free
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.