Plain Plum-Pudding

Name: Plain Plum-Pudding
Ingredients: 4 ounces of currants; 4 ounces of suet; 4 ounces of flour; 4 ounces of raisins; half a pint of milk; 4 ounces of fine bread-crumbs; 2 tablespoonfuls of treacle

From Wholesome cookery, 1887

Presented as published in 1887. 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

2020Calories

27 gProtein

228 gCarbs

117 gFat

Full nutrition (34 nutrients)

Calories2020 kcal

Protein27 g

Carbohydrates228 g

Fiber5.1 g

Sugars107 g

Total Fat117 g

Saturated Fat64 g

Monounsaturated Fat37 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol106 mg

Sodium152 mg

Potassium1765 mg

Calcium460 mg

Iron11 mg

Magnesium131 mg

Phosphorus566 mg

Zinc2.9 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D2.3 mcg

Vitamin C208 mg

Vitamin A92 mcg

Vitamin E3.1 mg

Vitamin K8.1 mcg

Vitamin B60.5 mg

Vitamin B121.6 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)9.4 mg

Folate188 mcg

Choline62 mg

Caffeine0 mg

Water349 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 46. The excerpt below is the record exactly as published.

Plain Plum-Pudding. 4 ounces of currants, 4 ounces of suet, 4 ounces of flour, 4 ounces of raisins, half a pint of milk, 4 ounces of fine bread-crumbs, 2 tablespoonfuls of treacle

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