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Plum Pudding
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
538Calories
9 gProtein
68 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein8.5 g
Carbohydrates68 g
Fiber1.7 g
Sugars36 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol93 mg
Sodium97 mg
Potassium429 mg
Calcium103 mg
Iron3.1 mg
Magnesium30 mg
Phosphorus155 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C21 mg
Vitamin A41 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate62 mcg
Choline69 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 84. The excerpt below is the record exactly as published.
Plum Pudding One cup finely chopped suet, two cups raisins, seeded, one cup currants, washed and picked, half cup sugar, half cup chopped citron, one glass white wine, two and a half cups flour, four eggs, one teaspoon baking powder, one cup milk
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