Pudding (An Excellent Plum)
From Hilda's "where is it?" of recipes, 1891
See Sauce FOR PUDDINGS 'Bessie's.'
Presented as published in 1891. 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
6148Calories
71 gProtein
1068 gCarbs
192 gFat
Full nutrition (34 nutrients)
Calories6148 kcal
Protein71 g
Carbohydrates1068 g
Fiber24 g
Sugars600 g
Total Fat192 g
Saturated Fat102 g
Monounsaturated Fat59 g
Polyunsaturated Fat9.6 g
Omega-30.4 g
Cholesterol175 mg
Sodium2252 mg
Potassium4775 mg
Calcium918 mg
Iron38 mg
Magnesium359 mg
Phosphorus1152 mg
Zinc7.1 mg
Copper1.8 mg
Manganese5.8 mg
Vitamin D0.5 mcg
Vitamin C318 mg
Vitamin A2180 mcg
Vitamin E8.1 mg
Vitamin K54 mcg
Vitamin B61.6 mg
Vitamin B121.5 mcg
Thiamin (B1)5 mg
Riboflavin (B2)2.8 mg
Niacin (B3)39 mg
Folate793 mcg
Choline131 mg
Caffeine0 mg
Water791 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 64. The excerpt below is the record exactly as published.
PUDDING {AN EXCELLENT PLUM), (Made without eggs. English.) Jngredients. \\h. Flour. Jib. Mashed Potatoes. 6 oz. Raisins. i tablespoonful of Treacle or Goldn 601. Currants. Syrup. 6 oz. Chopped Suet. i oz. Candied Lemon PeeL i lb. Brown Sugar. I oz. Citron. { lb. Mashed Carrots. I teaspoonful of Mixed Spices — Ginger, Cinnamon, Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.