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Plum Pudding with Apples
From Cassell's dictionary of cookery, 1892
Serves 4
This pudding is better if mixed the day before it is wanted. Sufficient for four 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
367Calories
11 gProtein
44 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories367 kcal
Protein11 g
Carbohydrates44 g
Fiber2.7 g
Sugars17 g
Total Fat17 g
Saturated Fat8.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol218 mg
Sodium283 mg
Potassium353 mg
Calcium110 mg
Iron3 mg
Magnesium32 mg
Phosphorus180 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C57 mg
Vitamin A84 mcg
Vitamin E0.9 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate55 mcg
Choline154 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 4 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.
Plum Pudding with Apples.— Chop four ounces of apples very small; mix with, them four ounces of currants cleaned and dried, two ounces of raisins stoned and chopped, four ounces of the crumb of bread finely grated, a heaped table-spoonful of loaf-sugar, and half an ounce of candied peel. Stir into the mixture one ounce and a half of clarified butter and four well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.