Plum Pudding
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
24008Calories
573 gProtein
5179 gCarbs
173 gFat
Full nutrition (34 nutrients)
Calories24008 kcal
Protein573 g
Carbohydrates5179 g
Fiber343 g
Sugars1749 g
Total Fat173 g
Saturated Fat36 g
Monounsaturated Fat34 g
Polyunsaturated Fat47 g
Omega-30.2 g
Cholesterol1488 mg
Sodium16813 mg
Potassium18110 mg
Calcium9127 mg
Iron252 mg
Magnesium2239 mg
Phosphorus7197 mg
Zinc55 mg
Copper12 mg
Manganese36 mg
Vitamin D8 mcg
Vitamin C3884 mg
Vitamin A1089 mcg
Vitamin E16 mg
Vitamin K137 mcg
Vitamin B69.8 mg
Vitamin B129.9 mcg
Thiamin (B1)40 mg
Riboflavin (B2)21 mg
Niacin (B3)283 mg
Folate6037 mcg
Choline1561 mg
Caffeine0 mg
Water2770 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 32. The excerpt below is the record exactly as published.
PLUM PUDDING. 1c. hot milk. 1 tbsp. cinnamon. 4 lb. stale bread crumbs. + tsp. allspice. 3 lb. brown sugar. 4 lb. suet (chopped). + tsp. salt. 1 lb. raisins. 8 eggs. 1 lb. currants. 4+ lb. flour. 4 lb. orange peel. a tsp. nutmeg. lb. citron peel
Cook this with the app: pantry check, scaling, and the assistant.