vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Plum Pudding No. 1
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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
718Calories
18 gProtein
156 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein18 g
Carbohydrates156 g
Fiber7.5 g
Sugars34 g
Total Fat6.6 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium131 mg
Potassium854 mg
Calcium93 mg
Iron7.8 mg
Magnesium56 mg
Phosphorus254 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.5 mg
Folate169 mcg
Choline153 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 110. The excerpt below is the record exactly as published.
three eggs. Stir the mix- ture well, pour into a pudding mold, and steam three hours. Plum Pudding No. i. — Prepare like fig pudding, but instead of adding figs add one cup of seeded raisins, half a cup of English currants, half a cup of candied citron sliced thin, and a teaspoonful each of grated orange and lemon peel. Serve with liquid or foamy sauce. Plum Pudding No. 2. — Cream three quarters of a cup of butter, add to it one cup of granulated sugar, then the yolks of five eggs, and one cup of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.