Plum Pudding

Name: Plum Pudding
Ingredients: % lb. bread crumbs; Grated rind of 1 lemon; 1/4 lb. nut meats; 1/2 lb. citron, chopped; 1 lb. raisins — seeded; % lb. sugar (1% C.); % T. cloves

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

Presented as published in 1915. 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

3859Calories

70 gProtein

798 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories3859 kcal

Protein70 g

Carbohydrates798 g

Fiber50 g

Sugars540 g

Total Fat66 g

Saturated Fat3.3 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium1795 mg

Potassium5091 mg

Calcium986 mg

Iron24 mg

Magnesium410 mg

Phosphorus1401 mg

Zinc7.7 mg

Copper3.1 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C139 mg

Vitamin A3.3 mcg

Vitamin E1.3 mg

Vitamin K35 mcg

Vitamin B61.2 mg

Vitamin B120.8 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)19 mg

Folate279 mcg

Choline93 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 22. The excerpt below is the record exactly as published.

Plum Pudding. % lb. bread crumbs — Grated rind of 1 lemon soft, stale 14 lb. nut meats 1/4 lb. flour 1/2 Ih. citron, chopped 1 lb. raisins — seeded, % lb. sugar (1% C.) washed first % T. cloves

Cook this with the app: pantry check, scaling, and the assistant.