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Plum Pudding
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
268Calories
3 gProtein
44 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein2.8 g
Carbohydrates44 g
Fiber0.5 g
Sugars26 g
Total Fat9.7 g
Saturated Fat5.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol6.7 mg
Sodium111 mg
Potassium509 mg
Calcium71 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate34 mcg
Choline5.2 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 50. The excerpt below is the record exactly as published.
Plum Pudding ^ cupful suet % cupful sour milk % cupful molasses % teaspoonful soda 14 teaspoonful salt 1 cupful flour % teaspoonful cinnamon 4 tablespoonfuls raisins 14 teaspoonful cloves 4 tablespoonfuls cloves
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