Plum Pudding
From Borwick's cookery book, 1890
Presented as published in 1890. 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
5451Calories
45 gProtein
845 gCarbs
228 gFat
Full nutrition (34 nutrients)
Calories5451 kcal
Protein45 g
Carbohydrates845 g
Fiber27 g
Sugars616 g
Total Fat228 g
Saturated Fat122 g
Monounsaturated Fat74 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol154 mg
Sodium2448 mg
Potassium3037 mg
Calcium1441 mg
Iron21 mg
Magnesium254 mg
Phosphorus1656 mg
Zinc5.4 mg
Copper1.5 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C492 mg
Vitamin A35 mcg
Vitamin E6.3 mg
Vitamin K31 mcg
Vitamin B61 mg
Vitamin B121.4 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)18 mg
Folate269 mcg
Choline73 mg
Caffeine0 mg
Water289 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 18. The excerpt below is the record exactly as published.
PLUM PUDDING. 1 ib. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. ^ lb. currants. ^ lb. bread crumbs. J lb raisins. ^ lb suet. I oz. each of orange, lemon, and citron peel. I teaspoonful allspice. I lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.