Plum Pudding
From Recipes for high-class cookery, 1912
These puddings may be made several weeks before required, and should have two hours’ boiling at least when needed. 0.5 lb stewed figs or apples may be added to the above mixture if desired.
Presented as published in 1912. 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
5261Calories
64 gProtein
563 gCarbs
265 gFat
Full nutrition (35 nutrients)
Calories5261 kcal
Protein64 g
Carbohydrates563 g
Fiber29 g
Sugars382 g
Total Fat265 g
Saturated Fat128 g
Monounsaturated Fat97 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol898 mg
Sodium383 mg
Potassium4359 mg
Calcium884 mg
Iron21 mg
Magnesium408 mg
Phosphorus1316 mg
Zinc7.7 mg
Copper1.9 mg
Manganese3.9 mg
Vitamin D4 mcg
Vitamin C1028 mg
Vitamin A379 mcg
Vitamin E11 mg
Vitamin K17 mcg
Vitamin B61.8 mg
Vitamin B122.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2 mg
Niacin (B3)11 mg
Folate220 mcg
Choline641 mg
Caffeine0 mg
Alcohol74 g
Water905 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 24. The excerpt below is the record exactly as published.
PLUM PUDDING. 1 lb. bread-crumbs. 2 oz. flour. ^ lb. suet. ^ lb. Valencias. ^ lb. sultanas. 1 lb. currants. 2 oz. mixed peeL 2 oz. citron peel. 2 oz. almonds. ^ lb. Demerara sugar. 1 good teaspoonful mixed spices. 1 lemon. 4 eggs. 1 gill brandy. 1 „ rum (optional). Milk if necessary. Good pinch salt
Cook this with the app: pantry check, scaling, and the assistant.