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Plum Duff
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
This pudding can be enriched with more fruit, citron, orange peel, and spices.
Presented as published in 1907. 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
625Calories
7 gProtein
88 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein6.6 g
Carbohydrates88 g
Fiber1.1 g
Sugars46 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium25 mg
Potassium897 mg
Calcium119 mg
Iron5.3 mg
Magnesium125 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.8 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate77 mcg
Choline9.8 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 168. The excerpt below is the record exactly as published.
plum duff is enriched by adding more finest kind of lime that will slake nice and white, fruit, and also citron and orange peel and spices. Slake the lime with a part of the water, and then which makes this pudding like the boiled plum add the rest with the salt gradually; stir well, pudding. A rich brandy sauce is served with this then let- settle and cool. pudding and, if it should be Christmas time, a. Place one layer of fresh eggs in the bottom of sprig of holly, carefully kept for this occasion by the vat or barrel; stir the lime-milk and pour care- the cook, is placed on the pudding when served. fully over the eggs; place another layer on top of the first one, pour over more of the lime, and continue till the barrel is filled. Keep the pickle over the eggs. The above quantity may be in- creased or diminished, according to the quantity of eggs to be pickled. To use the eggs, place them in a wire basket or Here is another recipe for PLUM DUFF from one of the smaller boats: Take three cups of flour, one cupful of beef drippings, or chopped suet, one cup of raisins, one cup of currants, one cup of molaisses, one teaspoonful of allspice, a little salt, half a teaspoonful of soda
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