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Plum Pudding (4)

Name: Plum Pudding (4)
Yield: 20 servings
Ingredients: 2 lb. Eaisins; 1 lb. Currants; 1 lb. Sultanas; 2 lb. Suet; 1 lb. Flour; 1 lb. Bread Crumbs; 1 lb. scraped Carrots; 1 lb. Mi-xed Peel; J lb. Sweet Almonds; 8 tablespoonfuls Brown Sugar; 2 do. Vinegar; 7 Eggs; Salt and Spice to taste; 2 teaspoonfuls Carbonate of Soda; dissolved in half pint of milk

From Tried favourites cookery book, 1909

Serves 20

Presented as published in 1909. 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

891Calories

12 gProtein

105 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories891 kcal

Protein12 g

Carbohydrates105 g

Fiber8.4 g

Sugars54 g

Total Fat51 g

Saturated Fat25 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol32 mg

Sodium388 mg

Potassium851 mg

Calcium190 mg

Iron4.6 mg

Magnesium84 mg

Phosphorus226 mg

Zinc1.4 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0.1 mcg

Vitamin C73 mg

Vitamin A199 mcg

Vitamin E4.2 mg

Vitamin K8.6 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.4 mg

Folate74 mcg

Choline25 mg

Caffeine0 mg

Water86 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 120. The excerpt below is the record exactly as published.

Plum Pudding (4). 2 lb. Eaisins, 1 lb. Currants, 1 lb. Sultanas, 2 lb. Suet, 1 lb. Flour, 1 lb. Bread Crumbs, 1 lb. scraped Carrots, 1 lb. Mi-xed Peel, J lb. Sweet Almonds (blanched and chopped), 8 tablespoonfuls Brown Sugar, 2 do. Vinegar, 7 Eggs, Salt and Spice to taste, 2 teaspoonfuls Carbonate of Soda dissolved in half pint of milk

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