REAL OLD ENGLISH, PLUMP PUDDING
From The Common sense recipe book, 1898
Cover with paper and tie in cloth while boiling.
Presented as published in 1898. 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
17899Calories
246 gProtein
2572 gCarbs
817 gFat
Full nutrition (34 nutrients)
Calories17899 kcal
Protein246 g
Carbohydrates2572 g
Fiber125 g
Sugars1420 g
Total Fat817 g
Saturated Fat432 g
Monounsaturated Fat267 g
Polyunsaturated Fat42 g
Omega-30.4 g
Cholesterol1842 mg
Sodium3500 mg
Potassium17318 mg
Calcium3012 mg
Iron100 mg
Magnesium1201 mg
Phosphorus4211 mg
Zinc25 mg
Copper7.3 mg
Manganese14 mg
Vitamin D7 mcg
Vitamin C2066 mg
Vitamin A669 mcg
Vitamin E27 mg
Vitamin K108 mcg
Vitamin B66.9 mg
Vitamin B126.4 mcg
Thiamin (B1)11 mg
Riboflavin (B2)9.4 mg
Niacin (B3)90 mg
Folate1748 mcg
Choline1338 mg
Caffeine0 mg
Water1650 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 66. The excerpt below is the record exactly as published.
REAL OLD ENGLISH, PLUMP PUDDING. One and three-quarters pounds of raisins, one and three-quar- ters pounds of currants, one and three-quarters pounds of Sul- tana raisins, one and three-quarters pounds of suet, one pound of candied peel, three-quarters of a pound of bread crumbs, one and one-half pounds oi flour, three-quarters of a pound OL wsueat, “seven Merges, one nutmeg, “one-half battle ‘ot brandy
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