Plum Pudding
From Blue Ribbon and Pure Gold cook book, 1905
Blue Ribbon baking powder tins make excellent moulds.
Presented as published in 1905. 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
6331Calories
106 gProtein
917 gCarbs
268 gFat
Full nutrition (34 nutrients)
Calories6331 kcal
Protein106 g
Carbohydrates917 g
Fiber37 g
Sugars471 g
Total Fat268 g
Saturated Fat139 g
Monounsaturated Fat85 g
Polyunsaturated Fat15 g
Omega-30.2 g
Cholesterol934 mg
Sodium5316 mg
Potassium6883 mg
Calcium1460 mg
Iron47 mg
Magnesium826 mg
Phosphorus1707 mg
Zinc11 mg
Copper3 mg
Manganese13 mg
Vitamin D6.3 mcg
Vitamin C273 mg
Vitamin A417 mcg
Vitamin E8.2 mg
Vitamin K39 mcg
Vitamin B62.8 mg
Vitamin B124.1 mcg
Thiamin (B1)5.3 mg
Riboflavin (B2)3.9 mg
Niacin (B3)40 mg
Folate871 mcg
Choline721 mg
Caffeine0 mg
Water650 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 55. The excerpt below is the record exactly as published.
Plum Pudding—1 cup suet chopped fine, } cup sugar, } cup molasses, 1 cup milk, 3 cups flour, 4 eggs, 1 cup bread crumbs, 1 teaspoon baking soda, 1 teaspoon salt, 4 teaspoon each Pure Gold nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 4 cup chopped almonds, } cup finely cut mixed peel, 1 cup dates, chopped
Cook this with the app: pantry check, scaling, and the assistant.