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Plum Pudding
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. 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
1334Calories
16 gProtein
157 gCarbs
60 gFat
Full nutrition (35 nutrients)
Calories1334 kcal
Protein16 g
Carbohydrates157 g
Fiber2.6 g
Sugars97 g
Total Fat60 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol185 mg
Sodium99 mg
Potassium836 mg
Calcium175 mg
Iron5.9 mg
Magnesium62 mg
Phosphorus297 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C104 mg
Vitamin A86 mcg
Vitamin E1.9 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate112 mcg
Choline131 mg
Caffeine0 mg
Alcohol19 g
Water182 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 117. The excerpt below is the record exactly as published.
PLUM PUDDING. Quantity for 6 — '8 Persons. 1 pinch of salt 6 eggs 1 lb. raisins 1 lemon peel 1 lb. currants 2 cups of milk 1 lb. of flour 2 small cups of grated bread 1 lb. of sugar % cup of brandy 1 lb. beef kidney suet
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