dairy-freenut-freesoy-freefish-freeshellfish-free
Todd Plum Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
A Dublin receipt from the family of Robert Bentley Todd.
Presented as published in 1907. 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
828Calories
11 gProtein
21 gCarbs
78 gFat
Full nutrition (35 nutrients)
Calories828 kcal
Protein11 g
Carbohydrates21 g
Fiber4.2 g
Sugars13 g
Total Fat78 g
Saturated Fat42 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol299 mg
Sodium138 mg
Potassium175 mg
Calcium99 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus156 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C49 mg
Vitamin A108 mcg
Vitamin E1.9 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate42 mcg
Choline204 mg
Caffeine0 mg
Alcohol1.4 g
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 55. The excerpt below is the record exactly as published.
Todd Plum Pudding*. i^lbs. \alentia Raisins (when stoned), ijlbs. Suet. 5 tablespoonfuls Breadcrumbs. 5 tablespoon fuls Sugar. 8 Eggs. i wineglassful Brandy. Mace. ?lb. mixed Peel
Cook this with the app: pantry check, scaling, and the assistant.