Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
768
Calories
28g
Protein
15g
Fat
130g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| 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
- two cups stale bread crumbs soaked in one cup hot milk
- one cup finely chopped suet
- one cup each chopped figs
- one cup sugar
- one cup hot milk
- one-half tea- spoonful salt
- three eggs
Directions
1
Two cups stale bread crumbs soaked in one cup hot milk, one cup finely chopped suet, one cup each chopped figs and raisins, one cup sugar, one-half tea- spoonful salt, three eggs, juice and grated yellow of the rind of a lemon. Beat all the ingredients well together; steam in a well-buttered mould for three hours.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive