Plum Pudding
From The official handbook for the National Training School for Cookery, 1891
Serve with brandy or wine sauce if desired.
Presented as published in 1891. 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
5573Calories
68 gProtein
238 gCarbs
486 gFat
Full nutrition (34 nutrients)
Calories5573 kcal
Protein68 g
Carbohydrates238 g
Fiber16 g
Sugars108 g
Total Fat486 g
Saturated Fat249 g
Monounsaturated Fat170 g
Polyunsaturated Fat28 g
Omega-30.1 g
Cholesterol1067 mg
Sodium2476 mg
Potassium2101 mg
Calcium794 mg
Iron16 mg
Magnesium305 mg
Phosphorus1215 mg
Zinc8.1 mg
Copper1.2 mg
Manganese3.1 mg
Vitamin D5.2 mcg
Vitamin C464 mg
Vitamin A388 mcg
Vitamin E12 mg
Vitamin K25 mcg
Vitamin B61 mg
Vitamin B124.1 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)12 mg
Folate231 mcg
Choline659 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 115. The excerpt below is the record exactly as published.
PLUM PUDDING. Average cost of "Plum Pudding''' (about two pounds). INGREDIENTS. INGREDIENTS. I !b- of mois1 4 lb. of beef suet o £ lb. of currants o \ lb. of sultanas or raisins .... o \ lb. of mixed candied peel, ) viz., citron, lemon & orange J -\ lb. of bread crumbs- ) moist sugar o 1 lemon o 4 eggs o 1 gill (| pint) of milk o 1 wineglassful of brandy o 2 ozs. of almonds o \ of a teaspoonful of salt . . . . j I a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.