Plymouth Pudding

Name: Plymouth Pudding
Ingredients: Half a pint of cream; One tablespoonful of brandy; Half a pint of milk; One tablespoonful of sherry; Six eggs; Sugar to taste

From The Ocklye cookery book, 1909

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

1433Calories

51 gProtein

24 gCarbs

120 gFat

Full nutrition (35 nutrients)

Calories1433 kcal

Protein51 g

Carbohydrates24 g

Fiber0 g

Sugars13 g

Total Fat120 g

Saturated Fat62 g

Monounsaturated Fat30 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1386 mg

Sodium568 mg

Potassium1020 mg

Calcium612 mg

Iron5.3 mg

Magnesium80 mg

Phosphorus976 mg

Zinc5.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.3 mg

Vitamin K6.5 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)0.7 mg

Folate141 mcg

Choline925 mg

Caffeine0 mg

Alcohol4.6 g

Water599 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 32. The excerpt below is the record exactly as published.

PLYMOUTH PUDDING Ingredients Half a pint of cream. One tablespoonful of brandy. Half a pint of milk. One tablespoonful of sherry. Six eggs. Sugar to taste

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