Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pound of stale bread one-fourth pound of figs
- one-eighth pound of citron
- one cupful of hot milk
- one-half pound of suet
- one-half cupful of sugar
- one-fourth cup of brandy
- one-half teaspoonful each of cin- one-half pound of raisins
- one-half pound of currants
- one teaspoonful of salt
- one-fourth pound of figs
- four eggs
- one-half pound of raisins
- three-quarters full
Directions
One-half pound of stale bread One-fourth pound of figs,
crumbs, One-eighth pound of citron,
One cupful of hot milk. One-half pound of suet,
One-half cupful of sugar. One-fourth cup of brandy,
Four eggs, One-half teaspoonful each of cin- One-half pound of raisins, namon, mace, cloves, nutmeg,
One-half pound of currants. One teaspoonful of salt.
Cover the bread crumbs with the milk; separate the eggs; beat the yolks until ereamy; add the sugar and heat together; add to
the bread and milk; chop and flour the figs and suet; add all the ingredients to the bread and milk; beat the whites of the e^gs stiff and add to the mixture; butter the mould; fill three-quarters full; steam in a single mould from five to ten hours; serve with brandy sauce.