Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 pound of flour
- one pound of beef suet
- two pounds of raisins
- two pounds of currants
- one pound of brown sugar
- half cup of butter
- a pound of citron
- eight eggs
- one teacup of molasses
- one large tablespoon of flour
Directions
MRS. J. PARMELEE.
One pound of flour, one pound of beef suet, chopped fine, two pounds of raisins, stoned and chopped, two pounds of currants, a fourth of a pound of citron, chopped fine, eight eggs, one pound of brown sugar, one teacup of molasses, salt, and spice to the taste. Boil five hours and serve with the following sauce: One large tablespoon of flour, a half cup of butter and a little salt. Boil a few minutes; then add sugar and flavor to the taste.
124: PUDDINGS.