Plum Pudding

Name: Plum Pudding
Ingredients: One pound raisins, stoned; one pound currants; three-fourths pound suet, chopped fine; three eggs; one coffeecup sugar; one teaspoon soda; a little nutmeg and salt; moisten with milk; add flour to mix soft

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

4762Calories

45 gProtein

431 gCarbs

337 gFat

Full nutrition (34 nutrients)

Calories4762 kcal

Protein45 g

Carbohydrates431 g

Fiber20 g

Sugars296 g

Total Fat337 g

Saturated Fat183 g

Monounsaturated Fat113 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol789 mg

Sodium364 mg

Potassium5097 mg

Calcium622 mg

Iron18 mg

Magnesium294 mg

Phosphorus1060 mg

Zinc5.5 mg

Copper1.8 mg

Manganese2.5 mg

Vitamin D3 mcg

Vitamin C831 mg

Vitamin A294 mcg

Vitamin E12 mg

Vitamin K29 mcg

Vitamin B61.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)5.8 mg

Folate97 mcg

Choline510 mg

Caffeine0 mg

Water570 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 15. The excerpt below is the record exactly as published.

PLUM PUDDING. One pound raisins, stoned ; one pound currants, three- fourths pound suet, chopped fine ; three eggs, one coffeecup sugar, one teaspoon soda, a little nutmeg and salt ; moisten with milk, and add flour to mix soft

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