dairy-freesoy-freefish-freeshellfish-free

Plum Pudding

Name: Plum Pudding
Yield: 10 servings
Ingredients: one lb. of chopped suet; one lb. of bread-crumb; half lb. of flour; half lb. of peeled and chopped apples; half lb. of Malaga raisins; half lb. of currants; half lb. of sultanas; two oz. of candied orange; two oz. of candied lemon; two oz. of candied cedrat; two oz. of ginger; four oz. of chopped almonds; eight oz. of powdered sugar; the juice and the chopped rind of half an orange; half a lemon; one-third oz. of mixed spices; three eggs; quarter of a pint of rum or brandy; one-third of a pint of stout

From A guide to modern cookery, 1909

Serves 10

The fruit should be macerated in liqueur if possible.

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

834Calories

10 gProtein

90 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories834 kcal

Protein9.7 g

Carbohydrates90 g

Fiber5.7 g

Sugars41 g

Total Fat50 g

Saturated Fat25 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol87 mg

Sodium41 mg

Potassium669 mg

Calcium104 mg

Iron3.4 mg

Magnesium68 mg

Phosphorus183 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C67 mg

Vitamin A29 mcg

Vitamin E4.1 mg

Vitamin K2.6 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3 mg

Folate59 mcg

Choline60 mg

Caffeine0 mg

Water102 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 418. The excerpt below is the record exactly as published.

PLUM PUDDING Put into a basin one lb. of chopped suet; one lb. of bread- crumb; half lb. of flour; half lb. of peeled and chopped apples ; half lb. each of Malaga raisins, currants and sultanas ; two oz. each of candied orange, lemon and cedrat rinds, cut into small dice ; two oz. of ginger ; four oz. of chopped almonds; eight oz. of powdered sugar ; the juice and the chopped rind of half an orange and half a lemon ; one-third oz. of mixed spices, containing a large quantity of cinnamon; three eggs ; quarter of a pint of rum or brandy, and one-third of a pint of stout

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