Rich Plum-pudding
From Hilda's diary of a Cape housekeeper, 1902
To use up cold remains, squares of this in batter make a nice fritter.
Presented as published in 1902. 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
8987Calories
92 gProtein
1059 gCarbs
518 gFat
Full nutrition (34 nutrients)
Calories8987 kcal
Protein92 g
Carbohydrates1059 g
Fiber40 g
Sugars887 g
Total Fat518 g
Saturated Fat252 g
Monounsaturated Fat190 g
Polyunsaturated Fat34 g
Omega-30.2 g
Cholesterol1424 mg
Sodium3034 mg
Potassium6647 mg
Calcium1047 mg
Iron26 mg
Magnesium631 mg
Phosphorus2001 mg
Zinc11 mg
Copper3.1 mg
Manganese5.3 mg
Vitamin D6 mcg
Vitamin C850 mg
Vitamin A545 mcg
Vitamin E15 mg
Vitamin K36 mcg
Vitamin B62 mg
Vitamin B123.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.4 mg
Niacin (B3)11 mg
Folate169 mcg
Choline976 mg
Caffeine0 mg
Water1108 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 88. The excerpt below is the record exactly as published.
Rich Plum-pudding. — This is an excellent recipe (Mrs. Brady’s) for a rich plum-pudding — i lb. bread-crumbs, same weight of raisins and also of currants, of suet, of .sugar, of chopped apples, f lb. almonds, ^ lb. mixed candied peel, half a nutmeg grated, i teaspoonful grated ginger, ^ tea- spoonful of mixed spice, 6 eggs, i wineglass brandy, I teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.