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Xmas Plum Pudding, 1
From Cookery for every household, 1914
Serves 24
Before serving the pudding, pour a wine-glassful of brandy round the base, and set a light to it just before putting it on the table. The dish must be hot and perfectly dry, or the brandy will not burn well. A little grated orange rind and juice may be added to the above mixture. Remains of cold plum pudding are very good cut in slices and fried.
Presented as published in 1914. 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
875Calories
10 gProtein
105 gCarbs
45 gFat
Full nutrition (35 nutrients)
Calories875 kcal
Protein10 g
Carbohydrates105 g
Fiber5.2 g
Sugars75 g
Total Fat45 g
Saturated Fat21 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol119 mg
Sodium253 mg
Potassium605 mg
Calcium128 mg
Iron3.2 mg
Magnesium67 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C98 mg
Vitamin A46 mcg
Vitamin E4.3 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate52 mcg
Choline88 mg
Caffeine0 mg
Alcohol6.2 g
Water99 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 655. The excerpt below is the record exactly as published.
Xmas Plum Pudding, 1 2 lbs. Valencia raisins. 2 lbs. currants. 2 lbs. sultanas. 2 1 lbs. sugar. 2 lbs. suet. 1 lb. flour. | lb. apples. 11 lbs. bread-crumbs. § lb. mixed peel. \ lb. sweet almonds. 2 bitter almonds. 1 table-sp. mixed spice. \ tea-sp. salt. Rind and juice of 3 lemons. 1 glass of brandy. 1 glass of rum. 12 eggs. Milk if necessary
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