dairy-freenut-freesoy-freefish-freeshellfish-free
Plain Plum Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 16
Presented as published in 1899. 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
590Calories
8 gProtein
71 gCarbs
29 gFat
Full nutrition (35 nutrients)
Calories590 kcal
Protein7.5 g
Carbohydrates71 g
Fiber1.9 g
Sugars31 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol43 mg
Sodium128 mg
Potassium387 mg
Calcium70 mg
Iron3.7 mg
Magnesium32 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C52 mg
Vitamin A13 mcg
Vitamin E0.8 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate65 mcg
Choline25 mg
Caffeine0 mg
Alcohol4.6 g
Water48 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 90. The excerpt below is the record exactly as published.
PLAIN PLUM PUDDING 1 lb. currants 3 eggs 1 lb. raisins (stoned) ^ cupful sugar 1 lb. flour 1 teaspoonful spice 1 lb. suet ^ cupful of treacle f lb. breadcrumbs Grlass of brandy
Cook this with the app: pantry check, scaling, and the assistant.