dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Wholesome Plum Pudding
From The Times cook book, no. 2, 1905
Serves 8
Sauce: Mix beaten egg whites and yolks with powdered sugar, melted butter, vanilla, and brandy just before serving.
Presented as published in 1905. 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
565Calories
4 gProtein
76 gCarbs
28 gFat
Full nutrition (35 nutrients)
Calories565 kcal
Protein4.2 g
Carbohydrates76 g
Fiber2.8 g
Sugars49 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium161 mg
Potassium462 mg
Calcium105 mg
Iron3.7 mg
Magnesium31 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A135 mcg
Vitamin E0.7 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate33 mcg
Choline7.8 mg
Caffeine0 mg
Alcohol1 g
Water60 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 111. The excerpt below is the record exactly as published.
ne cup grated raw car- rot, one cup grated raw potatoes, one cup chopped suet, one cup brown sugar, one cup browned flour, one cup currants, one cup rai- sins, half pound citron, sliced fine, one tea- spoonful ginger, one teaspoonful cinnamon, half teaspoonful cloves, one-third teaspoonful all- spice, one-third teaspoonful mace, and a little nutmeg; half teaspoonful soda and one tea- spoonful baking powder, one wineglass brandy, op»e-half glass currant jelly
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