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Plum Pudding
From Cookery and housekeeping, 1882
Serves 12
Puddings should be made several days in advance.
Presented as published in 1882. 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
622Calories
5 gProtein
72 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein5.5 g
Carbohydrates72 g
Fiber4.6 g
Sugars46 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol27 mg
Sodium157 mg
Potassium492 mg
Calcium118 mg
Iron2.4 mg
Magnesium35 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C94 mg
Vitamin A8.4 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate25 mcg
Choline12 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 164. The excerpt below is the record exactly as published.
PLUM PUDDING. 2\ lbs. currants, washed and dried ; i^ lbs. raisins, stoned, chopped ; \\ lbs. apples, chopped fine; 2 lbs. loaf sugar ; Six large, or nine small lemons ; peel grated, juice squeezed ; \\ ozs. mixed spice ; \ oz. salt. A little brandy and sherry to be added afterwards. Plum Pudding. I lb. raisins 1 , , , , . , ,, ^ \ washed, stoned, dried ; I lb. currants J I lb. suet, chopped fine ; \ lb. sugar, and a pinch of salt ; \ lb. mixed peel, chopped fine ; \ lb. breadcrumbs. Mix with six eggs and a gill of milk
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