Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cassia | not in our table | 0 |
| Pudding | 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 cups of milk
- two cups of flour
- one cup of cream
- two-thirds cup of indian meal
- one-third cup of flour
- one teaspoonful of cassia
- one pint to stir
- one quart of scalding milk
- half pint cold milk
- two quarts of milk
- one cupful cold
- one-half cups of mo- lasses
- one teaspoonful each of ginger
- one cup of stoned raisins
- one pint of milk
- one-half teaspoonful soda
- one quart of flour
- one teaspoonful cream tartar
- a small piece of butter
- one teaspoon of salt
- three eggs to a froth
- one egg
- one large teaspoonful of suet
- one scant cup of meal
- two eggs
- 83 eoly-poly pudding
- one inch thick as soft as you can have
Directions
Mix with one and one-half cups of milk, two cups of flour and one teaspoon of salt. Beat three eggs to a froth, and just before baking add one cup of cream.
BAKED INDIAN PUDDING No. 1. Two-thirds cup of Indian meal, one-third cup of flour, mixed together : two- thirds cup of molasses, one egg. Beat the egg in a bowl with the molasses and one teaspoonful of cassia, one large teaspoonful of suet, if you have, if not a small piece of butter ; salt. Let ono quart of milk come to a boil, leaving one pint to stir in with the egg, molasses and other ingredients. "When the irilk comes to a boil,stir in the meal and flour gradually. Let it stand and cool before you put in the egg. molasses, etc. Bake four hours.
INDIAN PUDDING No. 2.
One quart of scalding milk, one scant cup of meal. Stir
the meal soft with the molasses, then stir into scalding milk
a little Fait and cinnamon and meal. Let cook a few minutes.
Take ofl" stove and add half pint cold milk. Bake slowly two
BAKED INDIAN PUDDING No. 3.
Scald two quarts of milk, reserving one cupful cold,eigbt tablespooufuls Indian meal, and one and one-half cups of mo- lasses, one teaspoonful each of ginger, cinnamon and salt. Take from the stove and when sufficiently cool add the cup of milk, two eggs, butter size of an egg, one cup of stoned raisins. Bake three or four hours with cover. To be eaten hot with butter or cold with cream, which is much nicer.
We sell all popular Fruit Jars.
83 EOLY-POLY PUDDING FOR BEREIES OR FRUIT.
One pint of milk, one-half teaspoonful soda, one quart of flour, one teaspoonful cream tartar, butter size of an egg ; cut it into flour ; add milk and soda. Roll it one inch thick as soft as you can have it ; spread berries or fruit over this ; sprinkle with sugar : roll it up and steam one hour. Serve with sauce.