nut-freeegg-freesoy-freefish-freeshellfish-free
Plum Duff
From Cookery for every household, 1914
Serves 6
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
600Calories
9 gProtein
59 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein8.8 g
Carbohydrates59 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium45 mg
Potassium109 mg
Calcium38 mg
Iron4.4 mg
Magnesium21 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline2.1 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 649. The excerpt below is the record exactly as published.
Plum Duff 1 lb. flour. | lb. suet. | tea-sp. baking powder. A pinch of salt. Put the flour into a basin, add the suet finely chopped, the raisins cleaned, stoned, and roughly chopped, and the other dry ingredients. Mix together and make a well in the centre. Add enough milk or water
Cook this with the app: pantry check, scaling, and the assistant.