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Southern Plum Pudding

Name: Southern Plum Pudding
Yield: 20 servings
Ingredients: a quart measure heaping full of raisins; one pint of dried currants; a half pint of preserved citron; a pint of peeled apples; a pound of butter or the same quantity of fresh beef suet; eight eggs; a pint of milk; one teaspoonful of salt; one nutmeg grated very fine; a light quart of sifted flour

From The new Annie Dennis cook book, 1905

Serves 20

Presented as published in 1905. 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

493Calories

8 gProtein

64 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories493 kcal

Protein8.2 g

Carbohydrates64 g

Fiber2.8 g

Sugars37 g

Total Fat25 g

Saturated Fat13 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol93 mg

Sodium173 mg

Potassium511 mg

Calcium83 mg

Iron2.8 mg

Magnesium32 mg

Phosphorus147 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C1.6 mg

Vitamin A41 mcg

Vitamin E0.6 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate53 mcg

Choline71 mg

Caffeine0 mg

Water63 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 148. The excerpt below is the record exactly as published.

Southern Plum Pudding Two hours steady boiling is enough to cook this to perfection, although it will not hurt by being kept longer over the fire. The size given is for a company of twenty persons, and if any is left, it is always better 286 THE NEW ANNIE DENNIS COOK BOOK the second day, sliced and stewed in sauce. Seed enough raisins to fill a quart measure heaping full; prepare one pint of dried currants, a half pint of pre- served citron cut into small pieces, and a pint of peeled apples chopped fine ; add a pound of butter, creamed, or the same quantity of fresh beef suet nicely shredded and a heaping quart of stale lightbread crumbs. If it is more convenient to measure than to weigh, one pint of butter or suet is the right quantity. Beat up light and separately the whites and yolks of eight eggs ; mix them in a large bowl or tray, with one teaspoonful of salt, without which ingredient the best made plum pudding will be insipid. Add a half pint cup of sugar and one nutmeg grated very fine. Have ready a light quart of sifted flour; with some of it flour your fruit thoroughly. Proceed to mix as follows: Have your well beaten eggs ready in the proper receptacle; add to them a pint of milk

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