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Plum Pudding (Another Variation)

Name: Plum Pudding (Another Variation)
Yield: 10 servings
Ingredients: Mince finely one pound of fresh suet; half a pound of stoned raisins; five ounces of flour; and the same of breadcrumbs; five ounces of brown sugar; the peel of two Seville Oranges; and four eggs

From Mrs. Roundell's Practical cookery book, 1898

Serves 10

Presented as published in 1898. 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

595Calories

7 gProtein

40 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories595 kcal

Protein7 g

Carbohydrates40 g

Fiber1.4 g

Sugars18 g

Total Fat46 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol105 mg

Sodium140 mg

Potassium161 mg

Calcium68 mg

Iron2.1 mg

Magnesium18 mg

Phosphorus94 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C21 mg

Vitamin A36 mcg

Vitamin E1 mg

Vitamin K2.6 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate60 mcg

Choline67 mg

Caffeine0 mg

Water51 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 336. The excerpt below is the record exactly as published.

Mince finely one pound of fresh suet, picked from every scrap of skin, half a pound of stoned raisins, five ounces of flour and the same of breadcrumbs, five ounces of brown sugar, the peel of two Seville Oranges (lemons if you cannot possibly get Seville Oranges), and four eggs

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