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Plum Pudding
From The thorough good cook, 1895
Serves 12
If not sufficiently moist, use either a little new milk or water — the less the better of either.
Presented as published in 1895. 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
744Calories
12 gProtein
71 gCarbs
43 gFat
Full nutrition (35 nutrients)
Calories744 kcal
Protein12 g
Carbohydrates71 g
Fiber2.7 g
Sugars29 g
Total Fat43 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol150 mg
Sodium66 mg
Potassium551 mg
Calcium88 mg
Iron4.3 mg
Magnesium53 mg
Phosphorus201 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C69 mg
Vitamin A58 mcg
Vitamin E1.3 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate80 mcg
Choline105 mg
Caffeine0 mg
Alcohol6.2 g
Water81 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 229. The excerpt below is the record exactly as published.
Plum Pudding. One pound of fine flour dried ; one pound of currants very carefully washed, picked, and dried before the fire; one pound of raisins stoned and chopped ; one pound of beef suet or marrow shredded very fine ; eight eggs, the yolks and whites beaten long and separately and well mixed Avith the flour be- fore any other ingredients are added ; two ounces of candied citron shredded fine ; two ounces of almonds blanched and cut in pieces ; a nutmeg and a little ginger, and a glass of brandy. If not sufficiently moist, use either a little new milk or water
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