Plain Plum Pudding

Name: Plain Plum Pudding
Ingredients: Two cups of very fine bread crumbs; ^^ cup of flour; i cup of suet; i of chopped apple; i cup of stoned raisins; ^ cup of currants; i of sugar; rind and juice of a lemon; a little candied peel; and 3 eggs

From Delicate dishes, 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

4132Calories

57 gProtein

424 gCarbs

250 gFat

Full nutrition (34 nutrients)

Calories4132 kcal

Protein57 g

Carbohydrates424 g

Fiber15 g

Sugars240 g

Total Fat250 g

Saturated Fat131 g

Monounsaturated Fat82 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol719 mg

Sodium1816 mg

Potassium1145 mg

Calcium545 mg

Iron17 mg

Magnesium146 mg

Phosphorus780 mg

Zinc6.1 mg

Copper0.9 mg

Manganese2.5 mg

Vitamin D3 mcg

Vitamin C113 mg

Vitamin A249 mcg

Vitamin E5.8 mg

Vitamin K25 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)18 mg

Folate365 mcg

Choline499 mg

Caffeine0 mg

Water448 g

As published

This recipe was extracted from Delicate dishes (1896), page 58. The excerpt below is the record exactly as published.

PLAIN PLUM PUDDING. Two cups of very fine bread crumbs (of bread a day old) pressed down, ^^ cup of flour, i cup of suet, i of chopped apple (also very fine) i cup of stoned raisins, ^ cup of currants, i of sugar, rind and juice of a lemon, a little candied peel and 3 eggs

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