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Plum Pudding—No. 1

Name: Plum Pudding—No. 1
Yield: 16 servings
Ingredients: Hight eggs; one pound each raisins; currants; and suet; one and a half pounds bread crumbs; one apple; one nutmeg; a little salt; a little brandy; two teaspoons ginger; milk enough to make thin batter

From The Twin-city housewife, 1920

Serves 16

Presented as published in 1920. 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

567Calories

11 gProtein

60 gCarbs

32 gFat

Full nutrition (35 nutrients)

Calories567 kcal

Protein11 g

Carbohydrates60 g

Fiber3.7 g

Sugars22 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol112 mg

Sodium964 mg

Potassium444 mg

Calcium131 mg

Iron3.5 mg

Magnesium42 mg

Phosphorus175 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C52 mg

Vitamin A44 mcg

Vitamin E1 mg

Vitamin K5 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate60 mcg

Choline85 mg

Caffeine0 mg

Alcohol0.5 g

Water63 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 54. The excerpt below is the record exactly as published.

Plum Pudding—No. 1 Hight eggs, one pound each raisins, currants, and suet, one and a half pounds bread crumbs, one apple, one nutmeg, sugar to taste, a little brandy, a little salt, two teaspoons ginger, milk enough to make thin batter

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