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Steamed Plum Pudding
From The new home cook book, 1896
Serves 10
Presented as published in 1896. 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
660Calories
8 gProtein
95 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein8 g
Carbohydrates95 g
Fiber1.7 g
Sugars51 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol23 mg
Sodium268 mg
Potassium875 mg
Calcium132 mg
Iron5.1 mg
Magnesium110 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A7.8 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate82 mcg
Choline15 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new home cook book (1896), page 75. The excerpt below is the record exactly as published.
STEAMED PLUM PUDDING. Mrs. J. W. Farlin. One and one-fourth cup beef suet, two cups raisins, four cups flour, one cup milk, one cup molasses, one tea- spoon soda, one teaspoon salt. Season with nutmeg, cloves, cinnamon and allspice to taste ; steam four hours. Do not uncover the steamer, but raise occasionally to fill the kettle with boiling water. PLUM PUDDING. Mrs. H. E. Houghton. One cup suet, one cup sweet milk, one cup molasses, one cup sugar, one cup currants, two and a half cups raisins, four cups flour, one teaspoon cinnamon, one tea- spoon cloves, one teaspoon spice, one teaspoon soda
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