vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plum Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Some people boil Plum Pudding in a mould. If so, let it rest for six hours before putting it in.
Presented as published in 1898. 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
508Calories
15 gProtein
93 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein15 g
Carbohydrates93 g
Fiber4 g
Sugars85 g
Total Fat10 g
Saturated Fat3.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol374 mg
Sodium168 mg
Potassium550 mg
Calcium208 mg
Iron2.5 mg
Magnesium40 mg
Phosphorus255 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C106 mg
Vitamin A186 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate109 mcg
Choline313 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 336. The excerpt below is the record exactly as published.
five ounces of brown sugar, the peel of two Seville Oranges (lemons if you cannot possibly get Seville Oranges), and four eggs, leaving out two of the whites. Mix together with as much milk as will just make it too thick to pour, but not as stiff as a paste. Do not beat or knead the pudding, but mix it all thoroughly together. Tie it tight in a cloth, as tight as possible, and boil it for six hours precisely. Some people boil Plum Pudding
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