Plain Plum Pudding for Children

Name: Plain Plum Pudding for Children
Ingredients: One pound of flour; one pound of bread crumbs; three quarters of a pound of stoned raisins; three quarters of a pound of currants; three quarters of a pound of suet; four eggs; milk to moisten, say about one pint

From La cuisine creole, 1885

Serve with butter and sugar sauce or wine sauce.

Presented as published in 1885. 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

7150Calories

161 gProtein

754 gCarbs

387 gFat

Full nutrition (34 nutrients)

Calories7150 kcal

Protein161 g

Carbohydrates754 g

Fiber20 g

Sugars52 g

Total Fat387 g

Saturated Fat199 g

Monounsaturated Fat123 g

Polyunsaturated Fat25 g

Omega-30.1 g

Cholesterol1034 mg

Sodium3829 mg

Potassium3663 mg

Calcium1822 mg

Iron57 mg

Magnesium483 mg

Phosphorus2378 mg

Zinc16 mg

Copper2.3 mg

Manganese8.5 mg

Vitamin D8.7 mcg

Vitamin C616 mg

Vitamin A517 mcg

Vitamin E11 mg

Vitamin K43 mcg

Vitamin B61.8 mg

Vitamin B126.9 mcg

Thiamin (B1)9.2 mg

Riboflavin (B2)5.6 mg

Niacin (B3)63 mg

Folate1308 mcg

Choline760 mg

Caffeine0 mg

Water948 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 79. The excerpt below is the record exactly as published.

PLAIN PLUM PUDDING FOR CHILDREN. One pound of flour, one pound of bread crumbs, three quarters of a pound of stoned raisins, three quar- ters of a pound of currants, three quarters of a pound of suet, four eggs, and milk to raoisten, say about one 19

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