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Plum Pudding
From The Blue grass cook book, 1904
Serves 14
These puddings may be made in moulds or bags of the required size and kept in a cool place. Heat thoroughly when used.
Presented as published in 1904. 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
614Calories
7 gProtein
76 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein6.5 g
Carbohydrates76 g
Fiber1.7 g
Sugars54 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol102 mg
Sodium43 mg
Potassium408 mg
Calcium57 mg
Iron2.5 mg
Magnesium29 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C59 mg
Vitamin A38 mcg
Vitamin E1.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate39 mcg
Choline69 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 59. The excerpt below is the record exactly as published.
PLUM PUDDING Mrs. Strauder Gof 1 pound raisins, 1 pound sugar, 228 PUDDINGS 1 pound suet, 1 pound currants, ^ pound citron, ^ pound bread-crumbs or flour, 6 eggs, f nutmeg, 2 teaspoons mixed spices, 1 tumbler of wine and whisky, mixed
Cook this with the app: pantry check, scaling, and the assistant.