Plum Pudding
From Canadian cook book, 1924
Presented as published in 1924. 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
11952Calories
125 gProtein
2001 gCarbs
458 gFat
Full nutrition (34 nutrients)
Calories11952 kcal
Protein125 g
Carbohydrates2001 g
Fiber156 g
Sugars1406 g
Total Fat458 g
Saturated Fat245 g
Monounsaturated Fat148 g
Polyunsaturated Fat25 g
Omega-30.2 g
Cholesterol308 mg
Sodium11745 mg
Potassium12947 mg
Calcium3001 mg
Iron57 mg
Magnesium864 mg
Phosphorus2282 mg
Zinc14 mg
Copper5.8 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C967 mg
Vitamin A22 mcg
Vitamin E11 mg
Vitamin K97 mcg
Vitamin B64.5 mg
Vitamin B122.7 mcg
Thiamin (B1)6.4 mg
Riboflavin (B2)4.2 mg
Niacin (B3)46 mg
Folate684 mcg
Choline310 mg
Caffeine0 mg
Water926 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 75. The excerpt below is the record exactly as published.
PLUM PUDDING. 3 lb. raisins. 34 lb. lemon peel. 34 lb. citr{>n peel. 1 lb. suet. 1 lb. brown sugar. 4 c. bread crumbs. 4 tb. flour. 3^ T. salt. 1 T. cinnamon. 3^ T. nutmeg. yi T. cloves. 3^ T. allspice. 1 T. baking soda. 8 eggs. ]/2 c. grape juice
Cook this with the app: pantry check, scaling, and the assistant.