Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- three pints of milk to one baked loaf of bread
- half pound butter
- half teaspoon of cinnamon
- one pound raisins
- 1 1/2 cups sugar
- one baked loaf of bread
- eight eggs
- 1 glass of brandy
- one fourth lb
- nutmeg
- cinnamon
Directions
MRS. CATHERINE LEAF SMITH, READING, PA. (1800).
_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._
Three pints of milk to one baked loaf of bread. Take half the milk and soak the bread in it. Work it through the colander, using the rest of the milk to do it. Add half pound butter, eight eggs, and sugar to taste, half of a nutmeg, half teaspoon of cinnamon, 1 glass of brandy and one pound raisins. The dish must be well greased.
_French Dip for the above Pudding._
One fourth lb. butter, 1½ cups sugar, beat very light, then add enough boiling water to make a thick cream. Flavor to taste.