Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Prune | not in our table | 0 |
| 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
- one cup of molasses
- 1 cup of sweet milk
- 4 cups of flour
- 1 cup of raisins
- 1 teaspoon of soda
- 1 cup of sugar
- one-half pound prunes
- one-half cup of melter butter
- 1 cup of cold water
- 4 teaspoons of baking powder
- 1 cup of seeded raisins
- 1 teaspoon of flour in a little cold water
- 1 cup of boiling water
- three cups of flour
- 1 cup of molasses
- 1 cup of suet
- 1 cup of milk
- 1 cup of stoned raisins
- 1 cup of citron cut small
- 1 cup of currants
- 1 teaspoon cinnamon
- one cup of sugar
- 1 cup of iiot water
- 1 cup of flour
- 2 cups of fine bread crumbs
- 1 tablespoon of butter
- one-half cup of molasses
- 2 cup of sweet milk
- 3 cups of gra- ham flour
- one cup of suet
- 1 cup of cur- rants
- 71 peune pudding
- 5 eggs beaten light
- 3 eggs beaten stiff
- three prunes cooked
- 4 eggs beaten to a stiff froth
- 2 eggs
- 1 c-up of sugar
- 1 egg
- 1 small teaspoon each of soda
- 1 small cup of molasses
- 1 dessertspoonful of bak- ing powder
- nutmeg
Directions
Mrs. John Sabin. One cup of molasses ; 1 cup of sweet milk ; % cupj of butter ; 4 cups of flour ; 1 cup of raisins ; 1 teaspoon of soda. Boil 3 hours in steamer.
THE USEFUL COOK BOOK 71
PEUNE PUDDING. One-half lb. prunes boiled well done, drained, stoned, and chopped fine; whites of 5 eggs beaten light; a pincih of salt; 1 cup of sugar. Stir all in a pudding dish, set the dish in a pan with a little boiling water in it, cover and bake 30 minutes, uncover and brown. Serve with whipped cream sweetened and flavored with vanilla.
Mrs. a. E. Congdon.
PEUNE WHIP. One-half pound prunes, cooked tender. Sweeten, take out pits, and chop fine. Whites of 3 eggs beaten stiff. Add su^ar to taste, stir whites of eggs into prunes, and put same into greased pie-tin. Bake from 10 to 20 minutes, or until brown. Serve with whipped cream or a boiled custard, made of the yolks of the eggs and milk.
Mr.s, W. H. Buyan.
PEUNE WHIP. Twenty-three prunes cooked, stoned, and m^ashed. Then add 1 cup of sugar; whites of 4 eggs beaten to a stiff froth. Beat all together. Bake 20 minutes. To be eaten plain or with cream.
Mes. a. a. Stanley.
EOE DESSEET— A SAILOE'S DUFF. One-half cup of melter butter; 1 cup of cold water; 2 eggs; 2^/^ cups of flour; 4 teaspoons of baking powder; 1 cup of seeded raisins, or. any kind of fruit. Dredge fruit with part of the flour, put in pail with cover, place in kettle of hot water and let boil 11^ hours. Sauce: Mix 1 c-up of sugar with ^^ cup of butter, stir 1 teaspoon of flour in a little cold water, add to this mixture 1 cup of boiling water, let boil until it thickens, then flavor to taste. Mrs. Mary A. Turner.
SUET PUDDING. Three cups of flour; 1 cup of molasses; 1 cup of suet; 1 cup of milk; 1 cup of stoned raisins; 1 cup of citron cut small or chopped; 1 cup of currants; 1 teaspoon cinnamon; % teaspoon of cloves; % tea- spoon nutmeg ; Yi teaspoon of mace ; % teaspoon of soda. Mix molasses and sodal well together, add the milk and suet, then flour and spices last. Steam or boil at least 4 hours. Sauce : One cup of sugar ; % cup of 'butter; 1 egg. Do not boil, but let the whole cream by putting it in a farina kettle and heating it gradually. Jennie Northrup.
,72 THE USEFUL COOK BOOK
STEAMED BEEAD PUDDING. One cup of molasses; 1 cup of raisins; 1 cup of iiot water; 1 cup of raisins; 1 cup of flour; 2 cups of fine bread crumbs; 1 teaspoon of soda ; 1 tablespoon of butter ; 1 egg ; spices to taste. Steam for 3 hours, then dry in the oven % hour. Serve with any kind of sauce. ,
Mrs. M. L. Van De Bogakt.
SUET PUDDING. One-half cup of molasses ; I/2 cup of sweet milk ; 1 1-3 cups of gra- ham flour; salt; 1 egg; % cup of chopped suet; 1 small teaspoon each of soda, cinnamon, cloves. Add nutmeg and raisins. Steam about l^^ hours. C. E. Moore.
SUET PUDDING. One cup of suet ; 3% cups of flour ; 1, cup of raisins ; 1 cup of cur- rants; 1 small cup of molasses; spice to taste; 1 dessertspoonful of bak- ing powder. Bake in good oven about % hour. Mrs. MoWhorter.