Vegetable Plum Pudding

Name: Vegetable Plum Pudding
Ingredients: a quarter of a pound of carrot; the same quantity of potato; a quarter of a pound of suet; a quarter of a pound of sultanas; the same quantity of currants; moist sugar; flour; two ounces of finely-chopped candied peel; a little allspice; an egg

From The book of plain cooking, 1904

Presented as published in 1904. 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

1613Calories

18 gProtein

148 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories1613 kcal

Protein18 g

Carbohydrates148 g

Fiber15 g

Sugars83 g

Total Fat113 g

Saturated Fat61 g

Monounsaturated Fat38 g

Polyunsaturated Fat5 g

Omega-30 g

Cholesterol263 mg

Sodium197 mg

Potassium2234 mg

Calcium292 mg

Iron5.6 mg

Magnesium122 mg

Phosphorus409 mg

Zinc2.4 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C311 mg

Vitamin A1042 mcg

Vitamin E4.4 mg

Vitamin K25 mcg

Vitamin B61.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.5 mg

Folate74 mcg

Choline194 mg

Caffeine0 mg

Water389 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 42. The excerpt below is the record exactly as published.

Vegetable Plum Pudding Grate very finely a quarter of a pound of carrot, and the same quantity of potato. Chop a quarter of a pound of suet, and mix with a quarter of a pound of sultanas, and the same quantity of currants, moist sugar and flour, and two ounces of finely-chopped candied peel, and a little allspice. Mix with an egg

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