Plain Plum Pudding

Name: Plain Plum Pudding
Ingredients: one pound of bread-crumbs; two tablespoonsful of flour; a pinch of salt; a teaspoonful of baking powder; half a pound of moist sugar; a teaspoonful of mixed spice; half a pound of finely-chopped suet; three-quarters of a pound of stoned raisins; half a pound of currants; two ounces of candied peel; a little milk

From The book of plain cooking, 1904

Can boil for 4 hours and then 2 hours when needed.

Presented as published in 1904. 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

3046Calories

9 gProtein

285 gCarbs

215 gFat

Full nutrition (33 nutrients)

Calories3046 kcal

Protein9.2 g

Carbohydrates285 g

Fiber6.3 g

Sugars229 g

Total Fat215 g

Saturated Fat119 g

Monounsaturated Fat72 g

Polyunsaturated Fat7.7 g

Cholesterol154 mg

Sodium498 mg

Potassium896 mg

Calcium484 mg

Iron6.2 mg

Magnesium74 mg

Phosphorus291 mg

Zinc1.4 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C484 mg

Vitamin A29 mcg

Vitamin E5.8 mg

Vitamin K8.7 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate35 mcg

Choline18 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 42. The excerpt below is the record exactly as published.

Plain Plum Pudding Mix well together one pound of bread-crumbs, two tablespoonsful of flour, a pinch of salt, and a teaspoonful of baking powder, half a pound of moist sugar, and a teaspoonful of mixed spice. When well mixed, add half a pound of finely-chopped suet, three-quarters of a pound of stoned raisins, half a pound of currants, and two ounces of candied peel. Slightly moisten the whole with a little milk

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