Plum Pudding
From Council cook book, 1908
Presented as published in 1908. 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
4277Calories
50 gProtein
466 gCarbs
261 gFat
Full nutrition (35 nutrients)
Calories4277 kcal
Protein50 g
Carbohydrates466 g
Fiber19 g
Sugars222 g
Total Fat261 g
Saturated Fat132 g
Monounsaturated Fat83 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol936 mg
Sodium1240 mg
Potassium2791 mg
Calcium633 mg
Iron18 mg
Magnesium188 mg
Phosphorus839 mg
Zinc5.5 mg
Copper1.3 mg
Manganese3.4 mg
Vitamin D4 mcg
Vitamin C213 mg
Vitamin A334 mcg
Vitamin E7 mg
Vitamin K19 mcg
Vitamin B61.1 mg
Vitamin B122.8 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)11 mg
Folate222 mcg
Choline623 mg
Caffeine0 mg
Alcohol4.6 g
Water318 g
As published
This recipe was extracted from Council cook book (1908), page 35. The excerpt below is the record exactly as published.
Plum Pudding. One cup bread crumbs, one pint scalded milk put on bread overnight, one cup brown sugar, one cup suet chopped fine, one cup seeded raisins, one cup currants, one-half cup citron, one tablespoon butter, one tablespoon sherry, one tablespoon brandy, one GOLDEN GATE COMPRESSED YEAST- Lvbt Bread Rolb Raiud Cdut, Etc Fresh Daily. All Grocers. Save Labels for Premiums. PUDDINGS 109 teaspoon nutmeg, one small teaspoon cloves, one-half teaspoon cinnamon, four eggs well beaten, and lastly- one level teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.