Plum Pudding
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
A festive dessert often served during the holidays.
Presented as published in 1915. 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
2880Calories
10 gProtein
198 gCarbs
226 gFat
Full nutrition (33 nutrients)
Calories2880 kcal
Protein9.9 g
Carbohydrates198 g
Fiber7.9 g
Sugars152 g
Total Fat226 g
Saturated Fat125 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.6 g
Cholesterol161 mg
Sodium278 mg
Potassium725 mg
Calcium47 mg
Iron6.7 mg
Magnesium199 mg
Phosphorus424 mg
Zinc2.7 mg
Copper1.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate8.6 mcg
Choline17 mg
Caffeine18 mg
Water105 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 33. The excerpt below is the record exactly as published.
Plum pudding and hard sauce, and cinnamon or vanilla liquid sauce. Suet
Cook this with the app: pantry check, scaling, and the assistant.