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Uxbridge Plum Pudding

Name: Uxbridge Plum Pudding
Yield: 7 servings
Ingredients: a half-pound of suet; half a pound of flour; half a pound of sugar; half a pound of mashed potatoes; half a pound of grated carrots; three-quarters of a pound of picked and dried currants; two ounces of minced candied peel; a little grated nutmeg

From Cassell's dictionary of cookery, 1892

Serves 7

Serves six to eight.

Presented as published in 1892. 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

711Calories

7 gProtein

103 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories711 kcal

Protein6.6 g

Carbohydrates103 g

Fiber4.7 g

Sugars65 g

Total Fat33 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol26 mg

Sodium217 mg

Potassium591 mg

Calcium83 mg

Iron3.1 mg

Magnesium36 mg

Phosphorus119 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A293 mcg

Vitamin E1 mg

Vitamin K8 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.6 mg

Folate64 mcg

Choline16 mg

Caffeine0 mg

Water74 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2090. The excerpt below is the record exactly as published.

Uxbridge Plum Pudding (excellent). — Shred a haH-pound of suet very finely, mix with it half a pound of flour, half a pound of sugar, half a pound of mashed potatoes, half a pound of grated carrots, three-quarters of a pound of picked and di-icd currants, two ounces of minced candied peel, and a little grated nutmeg

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