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Plain Plum Pudding, No. 1
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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
451Calories
9 gProtein
100 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein9.5 g
Carbohydrates100 g
Fiber1.4 g
Sugars48 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol27 mg
Sodium336 mg
Potassium926 mg
Calcium158 mg
Iron6.1 mg
Magnesium131 mg
Phosphorus148 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.4 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate105 mcg
Choline32 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 91. The excerpt below is the record exactly as published.
Plain Plum Pndding, Vo. 1. One cup of molasses^ one of milk, fonr of flour, one egg, one teaspoonfnl of soda dissolved in the milk, a little nutmeg, oinna* mon, cloves and maoe, one teaspoonful of salt, one cup of raisinfl seeded ) boil three hours. Plain Plum Pudding, Ho. 2. Three cups of flour, one of milk, one of molasses, one of sugar, one of suet chopped fine, one cup of raisins seeded, one teaspoon of salt, one of soda in the milk, two of cream of tartar in the flour a little cinnamon
Cook this with the app: pantry check, scaling, and the assistant.