Plum Pudding
From Household cookery and laundry work, 1882
Serve hot with custard or sweet melted butter sauce.
Presented as published in 1882. 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
4341Calories
57 gProtein
518 gCarbs
237 gFat
Full nutrition (34 nutrients)
Calories4341 kcal
Protein57 g
Carbohydrates518 g
Fiber28 g
Sugars241 g
Total Fat237 g
Saturated Fat127 g
Monounsaturated Fat77 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol555 mg
Sodium1091 mg
Potassium2231 mg
Calcium1080 mg
Iron22 mg
Magnesium225 mg
Phosphorus976 mg
Zinc5.8 mg
Copper0.9 mg
Manganese3 mg
Vitamin D4.3 mcg
Vitamin C773 mg
Vitamin A314 mcg
Vitamin E7.6 mg
Vitamin K9.5 mcg
Vitamin B61.2 mg
Vitamin B122.8 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)2.2 mg
Niacin (B3)19 mg
Folate493 mcg
Choline356 mg
Caffeine0 mg
Water762 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 29. The excerpt below is the record exactly as published.
PLUM PUDDING. | lb. Bread-crumbs. £ lb. Flour. £ lb. Suet. £ lb. Sugar. £ lb. Currants. £ lb. Valencia Raisins. £ lb. Orange Peel. 1 Lemon. 1 salt-spoonful of Salt. 1 Apple or 1 Carrot. 2 Eggs. £ pint Milk. 2 teaspoonfuls Mixed Spice. £ teaspoonful Nutmeg. £ teaspoonful Baking Powder
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