Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | not in our table | 0 |
| Chestnut | 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
- five teaspoonfuls of flour
- one pint
- one cupful sugar
- one cupful butter
- one cupful milk
- half cupful molasses
- three tablespoonfuls flour
- one wineglassful brandy
- one teaspoonful soda put in just before baking
- two cups dry bread crumbs
- one cup sweet milk
- half cup molasses
- half cup raisins
- quarter cup melted butter
- half cups flour
- one tablespoon melted butter
- one cup stoned cherries well floured
- half pint of new milk
- quarter pound of chestnuts
- half pint of thick cream
- a gill of new milk
- seven apples
- three eggs
- eight eggs
- half nutmeg
- half tea- spoonful soda
- one egg
- two eggs
- one rounding teaspoon baking powder
- quarter pound of loaf sugar
Directions
Pare and core six or seven apples, and place in a buttered baking dish. Mix five teaspoonfuls of flour with one of salt, and wet; to a smooth paste with cold milk. Add the well beaten yolks of three eggs, then the whites and more milk, using one pint in all. Pour this custard over the apples and bake one hour. Serve with cream.
Mrs. Capen. BLACK PUDDING.
One cupful sugar, one cupful butter, one cupful milk, half cupful molasses, three tablespoonfuls flour, eight eggs, one wineglassful brandy, half nutmeg, one teaspoonful soda put in just before baking. Eaten with hard sauce.
Miss Maurice. BREAD PUDDING.
Two cups dry bread crumbs, one cup sweet milk, half tea- spoonful soda, half cup molasses, half cup raisins, quarter cup melted butter, juice of a lemon, spice to taste, one egg. Put in a buttered dish and steam an hour and a half. Serve with hard sauce.
Mrs. Ferry, Sierra Madre. CHERRY PUDDING.
Separate two eggs, add to the yolks a cup milk, stir in one and a half cups flour, one tablespoon melted butter. Beat thoroughly; add one rounding teaspoon baking powder. Stir
128 LANDMARKS CLUB COOK BOOK.
in one cup stoned cherries well floured. Then stir in well beaten whites. Turn into greased mold and steam one and a half hours.
Mrs. C. F. a. Last. CHESTNUT PUDDING.
Boil half pint of new milk with quarter pound of loaf
sugar and some vanilla. Moisten quarter pound of chestnuts
(boiled and pounded to flour) with a gill of new milk; strain
the boiled milk over, and put into a saucepan and stir till quite
smooth. Then add the yolks of eggs well beaten and continue
to stir for a few minutes. Take off the fire, and when nearly
cold add half pint of thick cream ; heat up for ten minutes and
put into a mold and stand on ice for two hours until quite
f. s. c.