Plum Pudding, Baked

Name: Plum Pudding, Baked
Ingredients: Three-quarters of a pound of Flour; Quarter of a pound of Suet; Quarter of a pound of Sugar; Quarter of a pound of stoned Raisins; Quarter of a pound of Currants; Two ounces of Peel; One teaspoonful of Baking-powder; A saltspoonful of grated Nutmeg; One gill of Milk; One Egg

From Artizan recipes, 1896

Presented as published in 1896. 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

2869Calories

51 gProtein

401 gCarbs

121 gFat

Full nutrition (34 nutrients)

Calories2869 kcal

Protein51 g

Carbohydrates401 g

Fiber0 g

Sugars119 g

Total Fat121 g

Saturated Fat63 g

Monounsaturated Fat38 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol278 mg

Sodium606 mg

Potassium1101 mg

Calcium569 mg

Iron22 mg

Magnesium141 mg

Phosphorus771 mg

Zinc4.2 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D2.2 mcg

Vitamin C205 mg

Vitamin A133 mcg

Vitamin E3.4 mg

Vitamin K4.2 mcg

Vitamin B60.5 mg

Vitamin B121.4 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2 mg

Niacin (B3)24 mg

Folate569 mcg

Choline175 mg

Caffeine0 mg

Water277 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 64. The excerpt below is the record exactly as published.

Plum Pudding, Baked. Ingredients . Three-quarters of a pound of Flour. Quarter of a pound of Suet. Quarter of a pound of Sugar. Quarter of a pound of stoned Raisins. Quarter of a pound of Currants. Two ounces of Peel. One teaspoonful of Baking-powder. A saltspoonful of grated Nutmeg. One gill of Milk. One Egg

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