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Plum Pudding
From The Times cook book, no. 2, 1905
Serves 3
Sauce: One cup sugar, half cup butter, one egg, a few drops of almond, lemon or vanilla flavoring.
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
654Calories
5 gProtein
139 gCarbs
18 gFat
Full nutrition (35 nutrients)
Calories654 kcal
Protein5.4 g
Carbohydrates139 g
Fiber4.3 g
Sugars125 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol52 mg
Sodium88 mg
Potassium2322 mg
Calcium387 mg
Iron6.7 mg
Magnesium308 mg
Phosphorus197 mg
Zinc1 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0.8 mcg
Vitamin C60 mg
Vitamin A42 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate10 mcg
Choline38 mg
Caffeine0 mg
Alcohol12 g
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 110. The excerpt below is the record exactly as published.
PLUM PUDDING. Hannah Karl- son, 1328 Kellam avenue, Los Angeles.— Two cups bread crumbs, two cups raisins, two cups currants, one cup suet, one cup flour, one cup molasses, one cup sweet milk, one teaspoon soda, one and one-fourth teaspoons baking powder. Steam four hours. NO. 37. PLUM PUDDING. Mariane Miller, Los Angeles.— One-quarter cup butter, one cup molasses, one cup milk, one large tea- spoon soda in hot water, one teaspoon allspice, three-quarters cup raisins, one-half cup cur- rants, one cup plums, one-half cup citron, one- half cup brandy, one lemon, a little salt
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