Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
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 ounces of blanched almonds
- a pint of cream
- a pound of sifted flour
- a pound of raisins stoned
- a pound of suet very finely chopped
- eight eggs
Directions
MRS. TABOR.
Pound to a fine paste, two ounces of blanched almonds, mix them with eight eggs, yolks and whites beaten together ; add a pint of cream, into this stir a pound of sifted flour, a pound of raisins stoned, the same quantity of washed and dried cur- rants, and a pound of suet very finely chopped, add sufficient
; sugar with spices, some candied orange peel, or citron, a couple of glasses of currant wine, grape juice, or cider. Put in a pud-
: ding bag, or pan with a tight cover, and boil five hours. This will keep a long time, and may be warmed over by placing it in a close vessel, and setting in boiling water, and it will be as good as when first made. Serve with sauce.