nut-freesoy-freefish-freeshellfish-free
Plum Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
No wine, brandy, or sugar necessary.
Presented as published in 1898. 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
590Calories
9 gProtein
44 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein8.5 g
Carbohydrates44 g
Fiber0 g
Sugars0.2 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol76 mg
Sodium23 mg
Potassium106 mg
Calcium23 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.8 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate97 mcg
Choline40 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 336. The excerpt below is the record exactly as published.
Plum Pudding1. — ( Family Recipes.) — (1.) Beat two eggs and a little salt well together, then put to them three-quarters of a pound of stoned rasins (or currants), the same quantity of minced suet, and of flour. Add as much skim milk
Cook this with the app: pantry check, scaling, and the assistant.