Steamed Plum Duff

Name: Steamed Plum Duff
Ingredients: 12 oz. flour; Pinch of salt; 2 teaspoonfuls baking powder if self-raising flour is not used; 4 oz. suet, chopped; 2 oz. brown sugar; 4 oz. raisins (stoned); Water to mix

From The doctors' cookery book, 1938

Presented as published in 1938. 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

2773Calories

43 gProtein

411 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories2773 kcal

Protein43 g

Carbohydrates411 g

Fiber5.1 g

Sugars129 g

Total Fat112 g

Saturated Fat59 g

Monounsaturated Fat36 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol77 mg

Sodium1001 mg

Potassium1402 mg

Calcium706 mg

Iron23 mg

Magnesium140 mg

Phosphorus692 mg

Zinc3.1 mg

Copper0.9 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A0 mcg

Vitamin E1.8 mg

Vitamin K8.1 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)24 mg

Folate552 mcg

Choline20 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 3. The excerpt below is the record exactly as published.

STEAMED PLUM DUFF 12 oz. flour Pinch of salt 2 teaspoonfuls baking powder if self-raising flour is not used 4 oz. suet, chopped 2 oz. brown sugar 4 oz. raisins (stoned) Water to mix

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