Plum Heavies
From Bread, cakes, and biscuits, 1902
Best served warm.
Presented as published in 1902. 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
3191Calories
49 gProtein
351 gCarbs
176 gFat
Full nutrition (33 nutrients)
Calories3191 kcal
Protein49 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat176 g
Saturated Fat50 g
Monounsaturated Fat73 g
Polyunsaturated Fat39 g
Cholesterol173 mg
Sodium9.1 mg
Potassium617 mg
Calcium86 mg
Iron25 mg
Magnesium121 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D8.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline208 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 86. The excerpt below is the record exactly as published.
Plum Heavies.” — Into lib. flour rub about 6oz. clarified dripping (beef preferred), sugar to taste, and Jib. currants or raisins ; moisten with water
Cook this with the app: pantry check, scaling, and the assistant.