Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Pudding | 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
- 2 teaspoonfuls salt
- 14 ounce mixed spices
- 1 cup brandy
- 1 cup scalded milk
- 11/2 ibs
- 4 cups
- one lemon
- 1/2 nutmeg
- 1 dozen eggs
- four puddings
Directions
11/2 Ibs. raisins, stoned. 11/2 Ibs. currants. 1 Ib. suet, chopped fine 1% Ibs. bread crumbs. 1 Ib. flour, or 4 cups. 1 Ib. sugar.
1 Ib. preserved lemon and orange peel mixed.
Grated rind of one lemon.
2 teaspoonfuls salt.
1/2 nutmeg.
14 ounce mixed spices.
1 cup brandy.
1 dozen eggs.
1 cup scalded milk.
Pour the milk over the crumbs. Mix in the order given. This quantity makes four puddings. Steam six hours.