Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | 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
- four pounds
- three pounds
- two ounces of mixed spice
- two pounds of sugar
- twelve pieces
- a pound of ladies' finger cakes
- a pound of beef marrow
- a pound of currants well cleaned
- an ounce of candied lemon-peel
- a tablespoonful of powdered sugar
- a saltspoonful of salt
- a wineglassful of wine
- a pound of candied lemon
- a pint of brandy
- a piece of puff-paste
- a piece of mince-meat
- a pinch of pounded cinnamon
- a small piece of chopped lemon-peel
- eight lemons
- one inch wide
- one clove
- three apples
- clove
- cinnamon
Directions
767. _Marrow Pudding_ may be made in various ways; it is best with half a pound of ladies' finger cakes, and a quarter of a pound of beef marrow, chopped fine, a quarter of a pound of currants well cleaned, half an ounce of candied lemon-peel, a little nutmeg, a tablespoonful of powdered sugar, a saltspoonful of salt, and half a wineglassful of wine or brandy: put these on a dish, and fill up with custard, having previously put a border of paste on the rim; about half an hour will do it.
768. _Custard Pudding._--Make a border of paste on the dish, and fill up with custard, grate a little nutmeg on the top.
Any kind of fruit puddings with custard may be made in the same way, by placing them in the custard, and sift some finely powdered sugar over, before going to the baker's.
769. _Fruit Puddings_ are best made in a basin, the basin to be buttered and lined with the paste, and then filled with the fruit, which cover with the paste, the paste should be rolled round to the thickness of half an inch, and when the fruit is in, drawn to the centre and squeezed, and then tied up in a cloth kept on purpose, and boiled in plenty of water; when done, which will be according to the nature of the fruit you put in it, serve it either turned out of the basin or not. The cover should be of the same thickness as the sides. Sugar should be added before being covered.
770. _Apples_ should be pared, cored, and cut in quarters, and put in with some sugar, a few cloves, and a bit of lemon-peel.
771. _Wall fruit--as Peaches, Nectarines, Apricots, and Plums_,--should he cut in half, and the kernels extracted from the stones and added, a little cream, according to the size of the pudding, in which a little grated cinnamon is added, may be put in at the same time as the fruit; use but little sugar.
772. _Gooseberry, Rhubarb, Currants, red, white, and black, Raspberry and Cherry, Blackberry, Whorts, Damson, and Greengage_--may all be made in a similar way.
773. _Mince Meat._--Procure four pounds and a half of kidney beef suet, which skin and chop very finely; have also a quarter of a pound of candied lemon and orange-peel; the same of citron, a pound and a half of lean cooked beef, and three pounds and a half of apples, the whole separately, chopped very fine, and put into a large pan with four pounds and a half of currants, well washed and picked, two ounces of mixed spice, and two pounds of sugar; mix the whole well together with the juice of eight lemons and a pint of brandy, place it in jars, and tie down until ready for use; a pound and a half of Malaga raisins, well stoned and chopped, may likewise be added to the above. It is ready for use in a few days.
774. _Mince Pies._--Have a piece of puff-paste, which roll out to the thickness of a penny-piece; have also a dozen tartlet-pans, which lightly butter, cut out twelve pieces with a round cutter from the paste, each the size of your tartlet-pans; lay them upon the slab, roll the trimming of the paste again to the former thickness, cut twelve other pieces, with which line the tartlet-pans; put a piece of mince-meat, made as under, in each, wet them round, place on the lids, pricking a hole with a pin in the centre, and close them well at the edges; egg over lightly, and bake about twenty minutes in a moderate oven.
775. _Fruit Pies._--These are made in pie-dishes, the top of which is only covered with paste; the edge of the dish should be wetted, and a strip of paste, about one inch wide and a quarter of an inch thick, put on it, then fill the dish with the fruit, wet the paste on the edge, and cover with paste, mark the edge with a roller, or the back of a knife.
776. _Apple Pie._--Pare, cut, and core sufficient apples to fill the dish, put a small cup in the middle or not, as you like, one clove, to every three apples, a pinch of pounded cinnamon, a small piece of chopped lemon-peel, and sugar; bake according to size.
777. _Rhubarb and Apple_, or _Rhubarb and Gooseberry, Currant and Raspberry, Cherry, Plum, Damson, Pear, Quince, Mulberry, Whortleberry_, or _Whorts and Raspberry, Dewberry and Raspberry_, or _Cranberry_, may all be made in the same way, in winter. A little whipped cream may be placed in the top, for a variety.