RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.522
Energy (kCal)	2479.675
Carbohydrates (g)	538.5564
Total fats (g)	32.6102
Fatty acids, total saturated 20:0 (g)	0.0331
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3174
Fatty acids, total polyunsaturated 17:1 (g)	0.0080
Fatty acids, total trans-monoenoic (g)	0.7681
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0299
Fatty acids, total saturated 4:0 (g)	0.0356
Fatty acids, total trans (g)	0.9181
Riboflavin (mg)	0.4942
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.9215
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0145
Fatty acids, total polyunsaturated 24:1 c (g)	0.0012
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.4801
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.3495
Proline (g)	0.9218
Fatty acids, total polyunsaturated 18:1 t (g)	0.7681
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	20.1270
Adjusted Protein (g)	0.0000
Cystine (g)	0.2572
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	58.7935
Copper, Cu (mg)	1.6971
Maltose (g)	0.0000
Zinc, Zn (mg)	3.3757
Total lipid (fat) (g)	32.6102
Vitamin K (phylloquinone) (g)	6.1014
Cholesterol (mg)	67.8500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0843
Menaquinone-4 (g)	6.9000
Phytosterols (mg)	2.6880
Folate, total (g)	30.6575
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0208
Vitamin A, IU (IU)	654.5800
Energy (kcal)	2479.6750
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3685
Fatty acids, total saturated 14:1 (g)	0.1541
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4062
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0070
Sugars, total (g)	379.3541
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0230
Vitamin C, total ascorbic acid (mg)	105.0371
Lutein + zeaxanthin (g)	4.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0012
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9268
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1817
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	543.0833
Fatty acids, total saturated 16:0 (g)	7.2834
Carbohydrate, by difference (g)	538.5564
Vitamin D (IU)	0.0000
Fructose (g)	21.6517
Fluoride, F (g)	252.6760
Aspartic acid (g)	1.4230
Tyrosine (g)	0.7848
Potassium, K (mg)	3679.5840
Fatty acids, total saturated 12:0 (g)	0.5144
Vitamin A, RAE (g)	149.8540
Serine (g)	0.8575
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8254
Fatty acids, total trans-polyenoic 22:4 (g)	0.0018
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0121
Fatty acids, total saturated 22:0 (g)	0.0144
Fatty acids, total saturated 14:0 (g)	1.9066
Histidine (g)	0.4212
Isoleucine (g)	0.6903
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0938
Niacin (mg)	7.7816
Water (g)	581.0169
Fatty acids, total saturated 8:0 (g)	0.1670
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0094
Carotene, beta (g)	29.2225
Sodium, Na (mg)	774.0488
Iron, Fe (mg)	12.2336
Energy (kJ)	10378.0175
Ash (g)	11.3687
Caffeine (mg)	0.0000
Glycine (g)	0.6952
Fatty acids, total trans-polyenoic (g)	0.1500
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0069
Fatty acids, total saturated 18:2 undifferentiated (g)	4.5956
Fatty acids, total polyunsaturated (g)	5.0084
Vitamin E (alpha-tocopherol) (mg)	1.3624
Sucrose (g)	249.9030
Vitamin B-6 (mg)	2.1950
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2335
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.7330
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0219
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.6393
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1969
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5388
Folate, food (g)	30.6575
Fatty acids, total saturated 20:1 (g)	0.0473
Fatty acids, total monounsaturated (g)	8.8172
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5305
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1247
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	63.2047
Fatty acids, total polyunsaturated 16:1 c (g)	0.3384
Fatty acids, total saturated (g)	13.4946
Vitamin B-12 (g)	0.2415
Calcium, Ca (mg)	658.5085
Fatty acids, total saturated 10:0 (g)	0.4361
Galactose (g)	0.0016
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.8006
Glutamic acid (g)	3.1089
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	139.1500
Leucine (g)	1.3501
Folate, DFE (g)	30.6575
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1499
Fiber, total dietary (g)	8.8430
Tryptophan (g)	0.2209
Threonine (g)	0.6078
Fatty acids, total polyunsaturated 18:1 c (g)	3.9906
Manganese, Mn (mg)	5.9057
Protein (g)	18.5220
Cryptoxanthin, beta (g)	2.2315
Fatty acids, total saturated 18:1 undifferentiated (g)	8.2332
Betaine (mg)	0.7047
Phosphorus, P (mg)	540.6860
Tocopherol, gamma (mg)	0.3450

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding. | 2. PLUM PUDDING:Mix ingredients in order given. | 3. Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter. | 4. Cover mould with cover. | 5. Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on. | 6. Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low. | 7. Turn over on a plate. | 8. Can be frozen for later use. | 9. Serve hot. | 10. If cold heat in microwave. | 11. Must be eaten hot. | 12. SAUCE: | 13. Boil Sauce ingredients except butter till thick. | 14. When thick add chunk of butter. | 15. SERVE: Slice heated Plum Pudding. | 16. On each slice pour some sauce and drizzle cream over it. | 17. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
molasses	1/2	cup		488.65	125.92	0.0	0.1685
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
butter	1/8	cup		85.5	3.9285	2.6715	7.2
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
cinnamon	1/2	teaspoon	ground	-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
currant	1/2	cup		35.28	8.6128	0.784	0.2296
raisin	1/4	cup		249.15	65.604	2.7968	0.3795
nut	1/4	cup	chopped	-	-	-	-
orange			grated rind	-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
flour	1	tablespoon		578.28	126.6054	9.401	2.2436
salt	1	pinch		-	-	-	-
cold water	1 1/2	1/2		0.0	0.0	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
double cream				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Plum Pudding and Sauce - Delicious