soy-freefish-freeshellfish-free
Plum Pudding, Christmas (Another Method)
From Soyer's standard cookery, 1912
Serves 24
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
488Calories
6 gProtein
70 gCarbs
22 gFat
Full nutrition (35 nutrients)
Calories488 kcal
Protein5.7 g
Carbohydrates70 g
Fiber3.9 g
Sugars45 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol14 mg
Sodium183 mg
Potassium452 mg
Calcium96 mg
Iron2.2 mg
Magnesium44 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C48 mg
Vitamin A5.9 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate30 mcg
Choline9.5 mg
Caffeine0 mg
Alcohol0.7 g
Water44 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 179. The excerpt below is the record exactly as published.
Plum Pudding, Christmas. (Another Method.) INGREDIENTS. — Sixteen ounces of moist sugar, sixteen ounces of finely-chopped suet, sixteen ounces of sultanas, cleaned, sixteen ounces of raisins, halved and stoned, sixteen ounces of currants, washed and dried, eight ounces of shredded mixed candied peel, eight ounces of flour, eight ounces of breadcrumbs, four ounces of almonds, blanched and shredded, the grated rind of two lemons, eight eggs, two saltspoonfuls of nutmeg grated, one teaspoonful of salt, one-half pint of milk, two wineglassfuls of Brandy
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.