Plum Pudding
From The Relief Societ Cookbook, 1930
— Mrs. G. E. Widsteen.
Presented as published in 1930. 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
1658Calories
9 gProtein
183 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories1658 kcal
Protein9.3 g
Carbohydrates183 g
Fiber11 g
Sugars150 g
Total Fat107 g
Saturated Fat60 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol77 mg
Sodium111 mg
Potassium1726 mg
Calcium151 mg
Iron4.4 mg
Magnesium87 mg
Phosphorus242 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A0.1 mcg
Vitamin E2.1 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate13 mcg
Choline32 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 25. The excerpt below is the record exactly as published.
PLUM PUDDING Y2 lb. raisins lA lb. suet, creamed with raisins 21 L, c. bread crumbs, soaked in % c. milk 3 eggs V2 tsp. cinnamon 1 c. brown sugar y2 tsp. nutmeg 1 tsp. salt y4 tsp. cloves Combine then add V2 c. raisins mixed with 2<2 large tbsp. flour in which has been sifted 2U tsp. B. P. Turn into buttered pan steam 2V2 hrs. Serve with hard sauce. — Mrs. G. E. Widsteen. ENGLISH PLUM PUDDING 2'_. c. chopped suet 2 c. flour 1 c. flour 2 tsp. B. P. 2-3 lb. raisins V4 tsp. cloves
Cook this with the app: pantry check, scaling, and the assistant.