Treacle Plum Pudding

Name: Treacle Plum Pudding
Ingredients: Half a lb. of Currants; ½ lb. of Raisins; half a lb. of suet; one lb. of Flour; 2 Table Spoonfuls of Treacle; one pint of Skim Milk; with a little Ginger

From An old-world recipe book, 1908

Presented as published in 1908. 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

4663Calories

80 gProtein

611 gCarbs

222 gFat

Full nutrition (34 nutrients)

Calories4663 kcal

Protein80 g

Carbohydrates611 g

Fiber10 g

Sugars194 g

Total Fat222 g

Saturated Fat119 g

Monounsaturated Fat72 g

Polyunsaturated Fat7.7 g

Omega-30 g

Cholesterol169 mg

Sodium305 mg

Potassium3903 mg

Calcium1003 mg

Iron34 mg

Magnesium323 mg

Phosphorus1404 mg

Zinc7.4 mg

Copper1.5 mg

Manganese4.7 mg

Vitamin D5.4 mcg

Vitamin C416 mg

Vitamin A339 mcg

Vitamin E5.9 mg

Vitamin K16 mcg

Vitamin B61.2 mg

Vitamin B123.4 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)3.1 mg

Niacin (B3)34 mg

Folate749 mcg

Choline127 mg

Caffeine0 mg

Water725 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 6. The excerpt below is the record exactly as published.

Treacle Plum Pudding Half a lb. of Currants, ^ lb. of Raisins, half a lb. of suet, one lb. of Flour 2 Table Spoonfuls of. Treacle, one pint of Skim Milk with a little Ginger

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