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Phelan Plum Pudding

Name: Phelan Plum Pudding
Yield: 16 servings
Ingredients: Two cups sugar; six eggs; one pound beef suet; one pound raisins; one pound currants; quarter pound citron; lemon and orange peel mixed together; one tablespoonful allspice; one teaspoonful cloves; one teaspoonful ginger; three teaspoonfuls cinnamon; two nutmegs grated; teaspoonful salt; one quart flour

From The Landmarks club cook book, 1903

Serves 16

Presented as published in 1903. 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

604Calories

8 gProtein

79 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories604 kcal

Protein7.8 g

Carbohydrates79 g

Fiber2.5 g

Sugars44 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol89 mg

Sodium185 mg

Potassium404 mg

Calcium67 mg

Iron3.3 mg

Magnesium36 mg

Phosphorus128 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C56 mg

Vitamin A34 mcg

Vitamin E1 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate64 mcg

Choline61 mg

Caffeine0 mg

Water52 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 81. The excerpt below is the record exactly as published.

PHELAN PLUM PUDDING. Two cups sugar, six eggs, one pound beef suet, one pound raisins, one pound currants, quarter pound citron, lemon and orange peel mixed together, one tablespoonful allspice, cloves, ginger, three teaspoonfuls cinnamon, two nutmegs grated, tea- spoonful salt, one quart flour

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