Plum Pudding, Boiled

Name: Plum Pudding, Boiled
Ingredients: Five ounces of Bread-crumbs; Seven ounces of Flour; Quarter of a pound of Suet; Quarter of a pound of Raisins; Quarter of a pound of Currants; Two ounces of Moist Sugar; One teaspoonful of Baking-powder; Two Eggs; One gill of Milk

From Artizan recipes, 1896

This pudding may be boiled in a cloth, and then will not take so long to boil.

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

2542Calories

45 gProtein

325 gCarbs

124 gFat

Full nutrition (34 nutrients)

Calories2542 kcal

Protein45 g

Carbohydrates325 g

Fiber5.1 g

Sugars137 g

Total Fat124 g

Saturated Fat65 g

Monounsaturated Fat40 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol464 mg

Sodium703 mg

Potassium1820 mg

Calcium640 mg

Iron17 mg

Magnesium150 mg

Phosphorus828 mg

Zinc4.2 mg

Copper0.8 mg

Manganese2.1 mg

Vitamin D3.2 mcg

Vitamin C208 mg

Vitamin A213 mcg

Vitamin E4.1 mg

Vitamin K8.4 mcg

Vitamin B60.7 mg

Vitamin B121.9 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.7 mg

Niacin (B3)15 mg

Folate371 mcg

Choline335 mg

Caffeine0 mg

Water318 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.

I um Pudding, Boiled. Ingredients. Five ounces of Bread-crumbs. Seven ounces of Flour. Quarter of a pound of Suet. Quarter of a pound of Raisins, Quarter of a pound of Currants. Two ounces of Moist Sugar. One teaspoonful of Baking-powder. Two Eggs. One gill of Milk

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