soy-freefish-freeshellfish-free
Plum Pudding
From Superior cook book, 1905
Serves 16
Recipe by Miss Winter.
Presented as published in 1905. 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
568Calories
6 gProtein
72 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein5.8 g
Carbohydrates72 g
Fiber1.8 g
Sugars43 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol22 mg
Sodium285 mg
Potassium332 mg
Calcium111 mg
Iron2.6 mg
Magnesium33 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A6.6 mcg
Vitamin E1.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate47 mcg
Choline9.3 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 73. The excerpt below is the record exactly as published.
Plum Pudding. One pt. suet, li/o pts. Dousman's Best Patent flour, 1 })t. sugar, 1 pt. raisins, 1 pt. currants (scant), i/o pt. bread crumbs, 1/4 ^^^P blanched almonds, little citron and lemon peel, 5 eggs, 1 cup milk, 1 tablespoon molasses, 214 teaspoons baking powder, 1 teaspoon cinnamon. 1 teaspoon allspice, 1 teaspoon cloves, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.