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Plum Pudding
From San Rafael cook book, 1906, 1906
Serves 16
Can make 2 or 3 puddings.
Presented as published in 1906. 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
993Calories
13 gProtein
136 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories993 kcal
Protein13 g
Carbohydrates136 g
Fiber6.2 g
Sugars76 g
Total Fat47 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol168 mg
Sodium398 mg
Potassium704 mg
Calcium159 mg
Iron4.4 mg
Magnesium53 mg
Phosphorus222 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C62 mg
Vitamin A64 mcg
Vitamin E1.4 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.7 mg
Folate67 mcg
Choline123 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 46. The excerpt below is the record exactly as published.
PLUM PUDDING— Mrs. Vincent Neale. Ingredients: 1 lb. seeded raisins, %i m. sultanas, 1 lb. currants, 1% lbs. moist sugar (brown), 1% lbs. bread crumbs, 12 eggs, 1% lbs. finely chopped suet, % lb. mixed candied peel, rind of 1 lemon, a pinch of nutmeg and cinnamon, a few drops of almond flavor, 1 wineglass of whiskey or brandy
Cook this with the app: pantry check, scaling, and the assistant.