Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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 cup beef suet
- two cups stale bread crumbs
- one cup milk
- one cup brown sugar
- one cup flour
- half pound figs chopped fine
- two teaspoons baking pow- der
- two cups powdered sugar
- one-half cup but- ter creamed
- one teaspoon vanilla
- one-half cup sweet cream
- two eggs
- salt
Directions
One cup beef suet, two cups stale bread crumbs, one cup milk, one cup brown sugar, one cup flour, one- half pound figs chopped fine, two teaspoons baking pow- der, two eggs. Chop suet and work with hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar and a little salt. Combine mix- tures and turn into a buttered mold. Steam three hours.
Sauce. — Two cups powdered sugar, one-half cup but- ter creamed, one teaspoon vanilla, one-half cup sweet cream. Mrs. Fred Graham.