dairy-freesoy-freefish-freeshellfish-free
Plum Pudding
From The Toronto Cook Book, 1915
Serves 16
Presented as published in 1915. 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
516Calories
6 gProtein
78 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein6.4 g
Carbohydrates78 g
Fiber3 g
Sugars52 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol61 mg
Sodium65 mg
Potassium585 mg
Calcium93 mg
Iron3 mg
Magnesium41 mg
Phosphorus134 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C55 mg
Vitamin A24 mcg
Vitamin E1.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate36 mcg
Choline46 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 86. The excerpt below is the record exactly as published.
Plum Pudding Two pounds of raisins, one pound currants, three-quarters pound suet, quarter pound candy peel, half a pound sugar, juice of one lemon, four eggs, one teaspoon baking powder, two cups flour, one cup grated bread, a little salt and a few chopped almonds, mixed spice to taste
Cook this with the app: pantry check, scaling, and the assistant.