Plum Pudding

Name: Plum Pudding
Ingredients: 1/2 lb. flour; 1/2 lb. breadcrumbs; 1/4 lb. beef suet; 1 lb. sugar; 1 lb. raisins; 1 lb. currants; 1/4 lb. peel (orange and citron); Grated rind of 1 lemon; 3 large apples; 6 eggs; 1 glass brandy; Spice

From The Samaritan cookery book, 1903

Serve with the following sauce.

Presented as published in 1903. 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

7332Calories

119 gProtein

1307 gCarbs

156 gFat

Full nutrition (35 nutrients)

Calories7332 kcal

Protein119 g

Carbohydrates1307 g

Fiber48 g

Sugars822 g

Total Fat156 g

Saturated Fat72 g

Monounsaturated Fat49 g

Polyunsaturated Fat15 g

Omega-30.2 g

Cholesterol1193 mg

Sodium2238 mg

Potassium6680 mg

Calcium1325 mg

Iron46 mg

Magnesium505 mg

Phosphorus2023 mg

Zinc13 mg

Copper3.1 mg

Manganese6.6 mg

Vitamin D6 mcg

Vitamin C982 mg

Vitamin A548 mcg

Vitamin E11 mg

Vitamin K39 mcg

Vitamin B62.4 mg

Vitamin B123.8 mcg

Thiamin (B1)5.3 mg

Riboflavin (B2)4.3 mg

Niacin (B3)37 mg

Folate783 mcg

Choline999 mg

Caffeine0 mg

Alcohol74 g

Water1410 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 35. The excerpt below is the record exactly as published.

PLUM PUDDING. £ lb. flour. ^ lb. breadcrumbs. | lb. beef suet, i lb. sugar. 1 lb. raisins. 1 lb. currants. £ lb. peel (orange and citron). Grated rind of i lemon. 3 large apples. 6 eggs. Spice. 1 glass brandy

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