Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 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 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pudding | not in our table | 0 |
| Brandy | 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
- 1 cup bread crumbs
- 2 cups flour
- 1 cup molasses
- 1 cup sweet milk
- 1 teaspoon each of salt
- 1 cup suet chopped fine
- 1 pound raisins
- 1 pound currants well floured
- 1 pound brown sugar
- 1 piece citron chopped fine
- 1 cup beef suet chopped very fine
- 1 cup white sugar
- 1 teaspoon cinnamon
- 1 cup each of ligs
- 2 teaspoons baking powder in the flour
- a pinch of salt
- 2 good sized puddings
- 1 large cup each of suet
- 1 nutmeg
- 3 eggs
- 10 eggs beaten totetber
- 1 lemon
- 1 grated nutmeg
- 1 wine glass brandy
- 1 table- spoon butter
- 2 good cook- • ing apples chopped fine
- 2 eggs
- nutmeg
- cinnamon
- salt
Directions
Mix together 1 cup bread crumbs, 2 cups flour, 1 cup molasses, 1 cup sweet milk with a teaspoon soda in the milk, 1 teaspoon each of salt, cloves and cinnamon, 1 cup suet chopped fine. 1 pound raisins, 1 pound currants well floured. Steam in a well greased pan or mould 2:] hours. This makes 2 good sized puddings.
PLUM PUDDING, NO. 1.
Mrs. Henry Lawrence.
1 large cup each of suet, raisins, currants, bread crumbs and flour: U cups sugar, ^ cup citron, 1 nutmeg. ^ teaspoon each of cloves, allspice, salt and baking soda. Mix all dry : then beat 2 or 3 eggs and make a stiff batter with water or cold tea. Grease a pudding bag and sprinkle flour over it, or grease a bowl or tin mould.
PLUM PUDDING, NO. 2.
Mrs. Hugh Ewing.
Mix together f pound grated bread crumbs, ^ pound suet chopped fine, H pounds stoned raisins, i pound currants, 1 pound brown sugar, 10 eggs beaten toTetber, 1 piece citron chopped fine, juice and grated yellow rind of 1 lemon, 1 grated nutmeg, and 1 wine glass brandy; steam from 4 to G hours. Serve with a hot sauce.
176 OLD COUNTRY RECIPES AND NEW.
PLUM PUDDING, NO. 3.
Mrs. John L. Williams, Jr.
Mix 1 cup beef suet chopped very fine with 1 cup white sugar,
1 grated nutmeg, 1 teaspoon cinnamon, a pinch of salt, 1 table- spoon butter, 1 cup each of ligs, raisins and currants, 2 good cook-
• ing apples chopped fine, 2 eggs, | cup N. O. molasses, ^ cup cream,
2 cups flour, and 2 teaspoons baking powder in the flour. Steam
3 hours, and serve hot with brandy sauce.