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Plum Pudding—No. 2
From The Twin-city housewife, 1920
Serves 5
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
864Calories
16 gProtein
90 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein16 g
Carbohydrates90 g
Fiber4.4 g
Sugars65 g
Total Fat52 g
Saturated Fat28 g
Monounsaturated Fat17 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol266 mg
Sodium207 mg
Potassium1071 mg
Calcium261 mg
Iron3.9 mg
Magnesium66 mg
Phosphorus353 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.1 mcg
Vitamin C84 mg
Vitamin A133 mcg
Vitamin E1.9 mg
Vitamin K5 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate33 mcg
Choline206 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 5 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. 2 One pound raisins, one-half pound currants, one-quarter pound citron. Flour the fruit well. Use the inside of a ten-cent loaf of bread, pulverized fine; one-half pound of beef suet, chopped very fine, and dredged with flour; sugar and salt to taste, one pint of fresh milk, six eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.