Plum Pudding
From The Carbon County cook book, 1926
Presented as published in 1926. 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
3980Calories
71 gProtein
640 gCarbs
135 gFat
Full nutrition (34 nutrients)
Calories3980 kcal
Protein71 g
Carbohydrates640 g
Fiber18 g
Sugars353 g
Total Fat135 g
Saturated Fat67 g
Monounsaturated Fat44 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol635 mg
Sodium1963 mg
Potassium2891 mg
Calcium868 mg
Iron27 mg
Magnesium263 mg
Phosphorus1069 mg
Zinc7.3 mg
Copper1.6 mg
Manganese4 mg
Vitamin D3 mcg
Vitamin C207 mg
Vitamin A253 mcg
Vitamin E4.8 mg
Vitamin K25 mcg
Vitamin B61.1 mg
Vitamin B122.4 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.4 mg
Niacin (B3)25 mg
Folate516 mcg
Choline505 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 23. The excerpt below is the record exactly as published.
Plum Pudding. 1 pint bread crumbs, 1 cup flour, 1 cup raisins, 1 cup currants, 1 cup brown sugar, 1 teaspoon cinnamon, juice and rind of lemon, 14 nutmeg, 3 eggs, 14 pound suet chopped fine, 1 pound citron, 14 teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.