Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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
- two pounds of raisins
- one half pound of citron
- three quart loaves of stale bread crumbled the night before
- a pint of milk over the bread
- a cup of sugar
- a pound of butter
- a pound of sugar
- a pint of hot water
- ten eggs v»y light
- two eggs well beaten
Directions
MRS. P. T. LOMAX.
Two pounds of raisins, one half pound of citron, three quart loaves of stale bread crumbled the night before. Next morning early pour a pint of milk over the bread and let it stand until you are ready to mix it. Beat separately the yolks and whites of ten eggs v»y light, add to the yolks half a cup of sugar. Melt a quarter of a pound of butter, then pour your bread into a tray, mix first butter and then eggs, then fruit. Flour your cloth, and when the water is boiling put on your pudding, and turn frequently. Three hours and a half is long enough to boil it well. Sauce for same: One-fourth of a pound of butter, half a pound of sugar, half a pint of hot water ; stir a little and then add two eggs well beaten. Season well with nutmeg and wine, and place the sauce where it will keep hot without boiling.