Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Water | 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
- two pounds of sifted bread crumbs
- two tablespoons of flour
- two teaspoons of ground allspice
- one pound of hrown sugar
- one pound of suet very fine
- half pounds of nice seeded raisins
- half pounds of well washed currants
- three quart tin pail
- one-half pound of but- ter
- one cup of sugar
- one cup of flour
- one teaspoon of baking powder
- a pint of water
- one pudding
- two puddings
- one large tablespoon of flour
- four eggs
- one lemon
- allspice
- cloves
Directions
MRS. J. P. FOSTER.
Take two pounds of sifted bread crumbs, two tablespoons of flour, two teaspoons of ground allspice, two of cloves, four of cin- namon and one pound of hrown sugar; chop one pound of suet very fine and mix all thoroughly; add one and a half pounds of nice seeded raisins, also one and a half pounds of well washed currants; "in'oisten the whole with a little milk — about a teacupful — and mix well. If desired to have it all in one pudding, butter a three quart tin pail and press the mixture in tightly, or it will not turn out again in good shape; then spread some flour over the top, lay on a wet cloth and put on a tin cover; place the pail in a kettle of boiling water and let it boil rapidly for four hours, then take it up but do not turn it out; the next day, or when wanted, put the pail in a moderately warm oven for two hours, then turn on the dish in which it is to be served. This can be divided and make two puddings. Sauce: One-half pound of but- ter, one large tablespoon of flour and a little salt; boil in a pint of water; sweeten and flavor to the taste.
WASHINGTON PUDDING. •
MRS. C. H. SWEENEY.
One cup of sugar, one cup of flour, whites of four eggs, yolks of two, and one teaspoon of baking powder. Bake this in a shallow pan; when done and very hot, split the cake, spread with a hard sauce, made of butter and sugar, flavored with the grated rind and juice of one lemon; spread the top also; put upon a platter, set into the oven for five minutes and serve.
PUDDINGS. 147