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Plum Pudding

Name: Plum Pudding
Yield: 16 servings
Ingredients: 2 lbs. beef suet; 1% lb. bread crumbs; 1% lb. flour; 2 lb. raisins; 21b. currants; % lb. mixed peel; 1% lb. foots sugar; 14 eggs; a little nutmeg; ginger; allspice (pow- dered); a large pinch of salt; % pint of milk

From The Ideal cook book, 1899

Serves 16

Serve with a sprig of holly stuck on the top.

Presented as published in 1899. 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

1255Calories

20 gProtein

163 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1255 kcal

Protein20 g

Carbohydrates163 g

Fiber6 g

Sugars84 g

Total Fat61 g

Saturated Fat32 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol203 mg

Sodium1007 mg

Potassium862 mg

Calcium216 mg

Iron7.3 mg

Magnesium74 mg

Phosphorus317 mg

Zinc2.1 mg

Copper0.4 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C122 mg

Vitamin A82 mcg

Vitamin E2 mg

Vitamin K7 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.5 mg

Folate139 mcg

Choline148 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 104. The excerpt below is the record exactly as published.

Plum Pudding —Ingredients—2 lbs. beef suet, 1% lb. bread crumbs, 1% lb. flour, 2 lb. raisins, 21b. currants, % lb. mixed peel, 1% lb. foots sugar, 14 eggs, a little nutmeg, ginger, allspice (pow- dered), a large pinch of salt, % pint of milk

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