Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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-fourth pound each chopped suet
- two ounces each chopped mixed
- one-fourth pound brown sugar
- two ounces vinegar
- one ounce chopped almonds
- one cup sweet milk
- two eggs
- salt
- nutmeg
- vinegar
Directions
One-fourth pound each chopped suet, raisins, currants and sultanas, two ounces each chopped mixed, lemon, orange, cit- ron peel and bread crumbs, one-fourth pound brown sugar, two eggs, two ounces vinegar, one ounce chopped almonds, lit- tle grated nutmeg and salt. Pour flour into a basin, add salt, crumbs, floured currants, raisins, sultanas, and the peels. Mix all well together, add grated nutmeg, almonds, vinegar, the beaten sugar and eggs, and moisten with one cup sweet milk. Turn pudding in well buttered mold. Steam four hours or more. Serve with hard sauce. — Mrs. E. N. Crawford, Gold- field, Nev.