vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rich Baked Plum Pudding
From Cooking for profit, 1886
Serves 5
Serve with sauce sabayon or transparent.
Presented as published in 1886. 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
840Calories
21 gProtein
79 gCarbs
44 gFat
Full nutrition (35 nutrients)
Calories840 kcal
Protein21 g
Carbohydrates79 g
Fiber3.7 g
Sugars4.2 g
Total Fat44 g
Saturated Fat12 g
Monounsaturated Fat23 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol282 mg
Sodium662 mg
Potassium413 mg
Calcium213 mg
Iron2.4 mg
Magnesium52 mg
Phosphorus365 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.9 mcg
Vitamin C11 mg
Vitamin A171 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate80 mcg
Choline190 mg
Caffeine0 mg
Alcohol7.4 g
Water177 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 233. The excerpt below is the record exactly as published.
Rich Baked Plum Pudding. Had broken cake and frosting from party supper, crushed and rolled it to crumbs, took 6 heaped cups of cake crumbs and ic- ing. 6 eggs. 1^4 cups milk. y^ cup brandy. I lemon
Cook this with the app: pantry check, scaling, and the assistant.