Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 cupful beef suet chopped fine
- 1 cupful fine cracker crumbs
- 1 cupful sifted bread crumbs
- 1 cupful raisins
- 1 cupful currants
- 1 cupful almonds chopped coarse
- 1 cupful candied
- 1 cupful candied orange
- 1 cupful flour
- 1 teaspoonful baking powder
- 1 cupful molasses
- 1 cupful grape juice
- 1 cupful sugar
- 1 cupful apples
- 1 teaspoonful salt
- 1 teaspoonful grated nutmeg
- 1 cupful of rum
- 4 eggs
- 1 teaspoon- ful cinnamon
Directions
One cupful beef suet chopped fine and smooth, 1 cupful fine cracker crumbs, 1 cupful sifted bread crumbs, 1 cupful raisins, 1 cupful currants, 1 cupful almonds chopped coarse, 1 cupful candied or preserved cherries, 1 cupful candied orange, lemon and citron mixed, 1 cupful flour with 1 teaspoonful baking powder, 1 cupful molasses, 1 cupful grape juice, 1 cupful sugar, 1 cupful apples, chopped, 4 eggs, 1 teaspoonful salt, 1 teaspoon- ful cinnamon, 1 teaspoonful grated nutmeg. Soak raisins, cur- rants and almonds in hot water. Rub skins off almonds and chop. Dry raisins and currants on back of stove. Shave orange peel, lemon peel and citron fine (do not chop). Mix fruit, nuts and candied cherries with flour. Set aside. Chop suet fine, add cracker crumbs, bread crumbs and molasses, sugar, apples, grape juice, spices, and well-beaten eggs. Pour into a well-buttered mold and boil five hours. After boiling remove lid of mold and dry well on back of stove or in a slow oven before putting away for Christmas day. Steam for at least 1 hour when ready to serve and pour over it 1 cupful of rum and a little granulated sugar and light it up. Do not forget the holly for center. Serve with foaming sauce.
Mrs. N. E. Johnson.