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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 each of suet
- four cups flour to make quite stiff
- two teaspoons baking powder
- one cup molasses
- one cup sweet milk
- one cup dried currants
- one cup raisins
- three fourths cup beef suet chopped fine
- three cups flour
- one teaspoon each of salt
- one cup suet finely chopped
- half pound seeded raisins
- three fourths cup sweet milk
- half teaspoon soda
- one cup tapioca
- one half cup sugar
- two thirds cup tapioca
- one quart new milk
- one-fourth cups sugar
- three cups milk
- one cup powdered sugar
- one tablespoon melted butter
- one tablespoon rosewater
- four eggs
- six eggs whipped stiff
- two heaping cups pr-epared flour
- salt
Directions
Suet Pudding. One cup each of suet (chopped flne), sweet milk, sugar raisins or currants, three or four cups flour to make quite stiff, two teaspoons baking powder, spice to taste. Steam three or four hours. MRS. MARY TILDEN.
Suet Pudding. One cup molasses, one cup sweet milk, one cup dried currants, one cup raisins, three fourths cup beef suet chopped fine, three cups flour, one teaspoon each of salt, soda, cloves and cinnamon. Boil three hours. MRS. IDELL.
Suet Pudding. Three cups flour, one cup molasses, one cup suet finely chopped, half pound seeded raisins, three fourths cup sweet milk, half teaspoon soda, little salt, cloves, cinnamon and allspice to suit taste. Put in pudding dish and steam three hours. Serve with sauce.
MRS. ALICE B. KIRKPATRICK.
Tapioca Pudding. Wash one cup tapioca, soak it for five or six hours then simmer it in a stew pan until it becomes quite clear; add one half cup sugar and one glass currant jelly. Serve cold with cream. MRS. A. ELLS.
Tapioca Pudding. Two thirds cup tapioca, one quart new milk, four eggs, one and one-fourth cups sugar, lemon extract to taste, piece of butter size of walnut, little salt. Pour boiling water over the tapioca; let soak two or three hours before making the pudding. Bake. MRS. LIZZIE COOMBS.
AVhite Pudding. Three cups milk, whites of six eggs whipped stiff, one cup powdered sugar, one tablespoon melted butter, one tablespoon rosewater, (Eddy's Triple Extracts), two heaping cups pr-epared flour; whip the sugar into the stif- fened whites, add butter and rosewater, then the flour stirred in very lightly; bake in buttered mold in a rather quick oven. To be eaten with sauce. MRS. MARY WENDELL.
PUDDING SAUCES