Plum Pudding, Cold
From Canning and how to use canned foods (1916).
Credit
From Canning and how to use canned foods (1916), printed page 170, digitised by the Internet Archive: https://archive.org/details/canningandhowto03bittgoog
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
- One can plum pudding
- one tablespoon gelatin
- one cup sugar
- one-half cup lemon juice
- one-half cup brandy
- two cups water
Possible health benefits
General information, not medical advice.
-
Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
- One can plum pudding, one tablespoon gelatin, one cup sugar, one-half cup lemon juice, one-half cup brandy, two cups water.
- Remove the pudding from the can and place in a round mold, make a jelly of the other ingredients, and when ready to set, pour round the pudding.
- Set in the refrigerator.
- When ready to serve, dip the mold in hot water for an instant to facilitate the removal of the pudding, and serve in slices.
- A spoonful of hard sauce may be placed on top.
Plating
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