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Plum Pudding, Plain
From Cassell's dictionary of cookery, 1892
Serves 6
A little spice and sugar may be added if liked. Sufficient for five or six persons.
Presented as published in 1892. 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
644Calories
12 gProtein
85 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein12 g
Carbohydrates85 g
Fiber0.9 g
Sugars21 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol27 mg
Sodium309 mg
Potassium405 mg
Calcium157 mg
Iron5.3 mg
Magnesium40 mg
Phosphorus194 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C35 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate122 mcg
Choline15 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1252. The excerpt below is the record exactly as published.
liim Pudding, Plain. — Shred six ounces of suet very finely, add a pound of flour, a quarter of a pound of cui-rants, a quarter of a pound of raisins, half a tea-spoonful of salt, and a tea-spoonful of baking-powder. Mix the dry ingredients thoroughly ,'and stir into them three- quarters of a pint of milk in which has been dissolved three table-spoonfuls of treacle
Cook this with the app: pantry check, scaling, and the assistant.