Plum Pudding
From Blue Ribbon cook book, 1905
Blue Ribbon baking powder tins make excellent moulds.
Presented as published in 1905. 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
7328Calories
110 gProtein
1139 gCarbs
279 gFat
Full nutrition (34 nutrients)
Calories7328 kcal
Protein110 g
Carbohydrates1139 g
Fiber30 g
Sugars709 g
Total Fat279 g
Saturated Fat138 g
Monounsaturated Fat95 g
Polyunsaturated Fat18 g
Omega-30.1 g
Cholesterol934 mg
Sodium3777 mg
Potassium11642 mg
Calcium2037 mg
Iron62 mg
Magnesium1653 mg
Phosphorus1915 mg
Zinc12 mg
Copper4.7 mg
Manganese14 mg
Vitamin D6.3 mcg
Vitamin C208 mg
Vitamin A412 mcg
Vitamin E16 mg
Vitamin K28 mcg
Vitamin B65 mg
Vitamin B124.1 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)4.1 mg
Niacin (B3)43 mg
Folate866 mcg
Choline774 mg
Caffeine0 mg
Water682 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 55. The excerpt below is the record exactly as published.
Plum Pudding—1 cup suet chopped fine, 14 cup sugar, 1% cup molasses) 1 cup milk, 3 cups flour, 4 eggs, 1 cup bread crumbs, 1 teaspoon Blue Ribbon soda, 1 teaspoon salt, 14 teaspoon each Blue Ribbon nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 14 cup chopped almonds, 4 cup finely cut mixed peel, 1 cup dates, chopped
Cook this with the app: pantry check, scaling, and the assistant.