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Plum Pudding without Eggs

Name: Plum Pudding without Eggs
Yield: 2 servings
Ingredients: four ounces of beef suet; a pinch of salt; a table-spoonful of flour; half a pound of finely-grated bread-crumbs; six ounces of currants; two table-spoonfuls of sugar; half a nutmeg grated

From Cassell's dictionary of cookery, 1892

Serves 2

This pudding may be baked instead of boiled. Sufficient for four or five 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

633Calories

3 gProtein

32 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories633 kcal

Protein2.8 g

Carbohydrates32 g

Fiber1.3 g

Sugars13 g

Total Fat56 g

Saturated Fat31 g

Monounsaturated Fat18 g

Polyunsaturated Fat2 g

Cholesterol39 mg

Sodium6.9 mg

Potassium310 mg

Calcium60 mg

Iron1.8 mg

Magnesium34 mg

Phosphorus76 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C154 mg

Vitamin A11 mcg

Vitamin E1.7 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate12 mcg

Choline3.7 mg

Caffeine0 mg

Water73 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1253. The excerpt below is the record exactly as published.

Plum Pudding without Eggs.— Shred finely four ounces of beef suet; add a pinch of salt, a table- spoonful of flour, half a pound of finely-grated bread-crumbs, six ounces of currants, picked and dried, two table-spoon- fuls of sugar, half a nutmeg grated

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