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Plum Pudding, without milk or eggs (2)
From Tried favourites cookery book, 1909
Serves 8
Much more easily digested than any other plum-pudding.
Presented as published in 1909. 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
954Calories
11 gProtein
171 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein11 g
Carbohydrates171 g
Fiber5.2 g
Sugars96 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol19 mg
Sodium1255 mg
Potassium1022 mg
Calcium98 mg
Iron5.6 mg
Magnesium73 mg
Phosphorus198 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A244 mcg
Vitamin E1.3 mg
Vitamin K8 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate108 mcg
Choline19 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 119. The excerpt below is the record exactly as published.
lb. raisins, 3 Ib. currants, 2 lb. sultanas, 1 lb. mixed peel, IJ lb. sugar, | lb. chopped almonds, 3 pints milk, 10 eggs, 2 carrots (grated), nutmeg, spice and salt to taste. To be boiled G hours. This quantity makes four good- sized puddings. Plum Pudding, without milk or eggs (2). 1 lb. rioiir, i lb. Currants, i lb. Kai.sins, { lb. Suet, i lb. moist Sugar, 1 oz. candied Lemon, i lb. boiled Potatoes (thoroughly mashed), and a little Salt added; j lb. Carrots, boiled sufficiently tender to ' pulp through a colander; a little Nutmeg, or Nutmeg and Winger to taste
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