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Plain Plum Pudding, No. 2

Name: Plain Plum Pudding, No. 2
Yield: 10 servings
Ingredients: Three cups of flour; one of milk; one of molasses; one of sugar; one of suet chopped fine; one cup of raisins; one teaspoon of salt; one of soda in the milk; two of cream of tartar in the flour; a little cinnamon

From The economical cook book, 1905

Serves 10

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

587Calories

6 gProtein

91 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein5.9 g

Carbohydrates91 g

Fiber0.9 g

Sugars58 g

Total Fat24 g

Saturated Fat13 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol19 mg

Sodium263 mg

Potassium878 mg

Calcium119 mg

Iron4.1 mg

Magnesium100 mg

Phosphorus98 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.2 mcg

Vitamin C0.4 mg

Vitamin A7.8 mcg

Vitamin E0.4 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate61 mcg

Choline12 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 10 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 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.