Plum Pudding

Name: Plum Pudding
Ingredients: Fight eggs; One pound sugar; One pound suet chopped fine; One pound bread crumbs; One pound raisins; One pound of currants; Half pound of citron; One-fourth pound of almonds; One nutmeg; One teaspoonful cinnamon; One of allspice; One of cloves; Juice and rind of one lemon; a little salt

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

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

10379Calories

164 gProtein

1246 gCarbs

552 gFat

Full nutrition (34 nutrients)

Calories10379 kcal

Protein164 g

Carbohydrates1246 g

Fiber55 g

Sugars783 g

Total Fat552 g

Saturated Fat260 g

Monounsaturated Fat198 g

Polyunsaturated Fat45 g

Omega-30.2 g

Cholesterol1796 mg

Sodium4106 mg

Potassium7346 mg

Calcium1921 mg

Iron50 mg

Magnesium830 mg

Phosphorus2905 mg

Zinc19 mg

Copper4.2 mg

Manganese11 mg

Vitamin D8 mcg

Vitamin C871 mg

Vitamin A695 mcg

Vitamin E17 mg

Vitamin K66 mcg

Vitamin B62.6 mg

Vitamin B126.4 mcg

Thiamin (B1)5.5 mg

Riboflavin (B2)4.5 mg

Niacin (B3)41 mg

Folate722 mcg

Choline1324 mg

Caffeine0 mg

Water892 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 15. The excerpt below is the record exactly as published.

PLUM PUDDING: MRS. HOGLE. Fight eggs. One pound sugar. One pound suet chopped fine. One pound bread crumbs. One pound raisins. One pound of currants. Half pound of citron. One-fourth pound of almonds. One nutmeg. One teaspoonful cinnamon. One of allspice. One of cloves. Juice and rind of one lemon, and a little salt

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