Our Sunday Plum Pudding
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1559Calories
20 gProtein
115 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories1559 kcal
Protein20 g
Carbohydrates115 g
Fiber0 g
Sugars27 g
Total Fat113 g
Saturated Fat61 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol263 mg
Sodium89 mg
Potassium278 mg
Calcium75 mg
Iron7.6 mg
Magnesium40 mg
Phosphorus240 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.2 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate206 mcg
Choline154 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 32. The excerpt below is the record exactly as published.
OUR SUNDAY PLUM PUDDING Ingredients Fonr oances of flour. Two tablespoonfuls ol brown Four ounces of fineIy=chopped sugar, suet. One egg
Cook this with the app: pantry check, scaling, and the assistant.