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PLUM PUDDING

Name: PLUM PUDDING
Yield: 12 servings
Ingredients: Seed and chop i pound raisins; add i pound of chopped suet; ^ pound stale bread-crumbs; ^ pound brown sugar; grated rind of a lemon; % pound flour; i pound currants; and i ounce grated nutmeg; 5 eggs; % pint brandy; and J4 pound chopped candied peel

From With a saucepan over the sea, 1902

Serves 12

Presented as published in 1902. 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

659Calories

5 gProtein

71 gCarbs

37 gFat

Full nutrition (35 nutrients)

Calories659 kcal

Protein4.7 g

Carbohydrates71 g

Fiber2.5 g

Sugars43 g

Total Fat37 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol26 mg

Sodium20 mg

Potassium484 mg

Calcium72 mg

Iron2.7 mg

Magnesium35 mg

Phosphorus94 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C75 mg

Vitamin A4.8 mcg

Vitamin E1 mg

Vitamin K2.7 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate36 mcg

Choline7.5 mg

Caffeine0 mg

Alcohol6.2 g

Water63 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 60. The excerpt below is the record exactly as published.

PLUM PUDDING. (A Two-Guinea prize recipe.) Seed and chop i pound raisins, add i pound of chopped suet, ^ pound stale bread-crumbs, ^ pound brown sugar, grated rind of a lemon, % pound flour, i pound currants, and i ounce grated nutmeg, 5 eggs, % pint brandy, and J4 pound chopped candied peel

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