Plum Pudding
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
The wax or paraffine paper used for wrapping butter, or lining cracker boxes, is good, but any clean oiled paper may be used.
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
8919Calories
96 gProtein
1077 gCarbs
495 gFat
Full nutrition (34 nutrients)
Calories8919 kcal
Protein96 g
Carbohydrates1077 g
Fiber51 g
Sugars646 g
Total Fat495 g
Saturated Fat241 g
Monounsaturated Fat146 g
Polyunsaturated Fat20 g
Omega-30.1 g
Cholesterol308 mg
Sodium1859 mg
Potassium6976 mg
Calcium1388 mg
Iron39 mg
Magnesium565 mg
Phosphorus1872 mg
Zinc11 mg
Copper3.8 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C986 mg
Vitamin A78 mcg
Vitamin E12 mg
Vitamin K47 mcg
Vitamin B61.8 mg
Vitamin B122 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)2.4 mg
Niacin (B3)30 mg
Folate486 mcg
Choline111 mg
Caffeine0 mg
Water575 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 22. The excerpt below is the record exactly as published.
Plum Pudding. % lb. bread crumbs — Grated rind of 1 lemon soft, stale 14 lb. nut meats 1/4 lb. flour 1/2 Ih. citron, chopped 1 lb. raisins — seeded, % lb. sugar (1% C.) washed first % T. cloves 1 lb. currants, 1 T. cinnamon washed and dried 5 eggs, well beaten 56 1/4 lb. brown sugar 1 C. fruit juice or other (1/2 C.) liquid 1 lb. suet, finely minced 14 lb. minced, candied orange peel % nutmeg, grated
Cook this with the app: pantry check, scaling, and the assistant.