Plain Plum Pudding
From The Elm City cook book, 1896
Presented as published in 1896. 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
4746Calories
59 gProtein
601 gCarbs
237 gFat
Full nutrition (34 nutrients)
Calories4746 kcal
Protein59 g
Carbohydrates601 g
Fiber0.4 g
Sugars261 g
Total Fat237 g
Saturated Fat128 g
Monounsaturated Fat76 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol190 mg
Sodium289 mg
Potassium5856 mg
Calcium1074 mg
Iron41 mg
Magnesium954 mg
Phosphorus861 mg
Zinc5.7 mg
Copper2.3 mg
Manganese9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E3.8 mg
Vitamin K10 mcg
Vitamin B62.7 mg
Vitamin B122 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)34 mg
Folate705 mcg
Choline101 mg
Caffeine0 mg
Water340 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 17. The excerpt below is the record exactly as published.
one cup molasses, one pound seeded raisins, one-half pound citron, one- quarter pound each of candied orange and lemon peel, one tea- spoonful each of cloves, cinnamon, nutmeg and mace, one-half cup flour. Mix all well together, have ready a pot of boiling water, with a plate at bottom. Scald a thick pudding bag, flour it well, pour in the pudding, tie up tight, and drop in boiling water, and boil steadily six hours. Allow room in the bag for swelling. 4 41 PLAIN PLUM PUDDING: One cup suet chopped very fine, one cup of molasses, one cup milk, three and a half cups flour, one teaspoonful soda, one ege, one teaspoonful cinnamon, half teaspoonful cloves and a little nutmeg and salt
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