Plum Pudding No. 2

Name: Plum Pudding No. 2
Ingredients: 2 pounds of seed raisins; 3 lemons; 1/2 pound of chopped citron; 8 eggs; 1/4 pound of candied orange peel; 2 pounds brown sugar; 1/2 pound chopped almonds; 2 pounds of bread crumbs; 2 cupfuls of flour; 2 pounds of chopped suet; 2 tablespoonfuls of salt; 2 tablespoonfuls mixed spices; Milk or wine for mixing

From Raleigh recipe book, 1925

Recipe by Mrs. H. H. Brimley.

Presented as published in 1925. 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

20757Calories

289 gProtein

2630 gCarbs

1063 gFat

Full nutrition (34 nutrients)

Calories20757 kcal

Protein289 g

Carbohydrates2630 g

Fiber143 g

Sugars1047 g

Total Fat1063 g

Saturated Fat509 g

Monounsaturated Fat382 g

Polyunsaturated Fat85 g

Omega-30.2 g

Cholesterol2105 mg

Sodium21909 mg

Potassium13724 mg

Calcium3750 mg

Iron109 mg

Magnesium1524 mg

Phosphorus4570 mg

Zinc32 mg

Copper8.8 mg

Manganese20 mg

Vitamin D8 mcg

Vitamin C211 mg

Vitamin A646 mcg

Vitamin E77 mg

Vitamin K97 mcg

Vitamin B64.9 mg

Vitamin B129.2 mcg

Thiamin (B1)13 mg

Riboflavin (B2)11 mg

Niacin (B3)100 mg

Folate1741 mcg

Choline1518 mg

Caffeine0 mg

Water885 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 24. The excerpt below is the record exactly as published.

PLUM PUDDING No. 2 2 pounds of seed raisins 3 lemons, juice and grated 2 pounds of currants rind % pound of chopped citron 8 eggs 1/4 pound of candied orange peel 2 pounds brown sugar chopped 2 tablespoonfuls of salt % pound chopped almonds 2 tablespoonfuls of grated nut- 2 pounds of bread crumbs meg 2 cupfuls of flour 2 tablespoonfuls mixed spices 2 pounds of chopped suet Milk or wine for mixing

Cook this with the app: pantry check, scaling, and the assistant.