Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
1071
Calories
54g
Protein
41g
Fat
117g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Fig | 1 medium (50g) | 37 |
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
- half pound of figs
- one teaspoon of yeast pow- der
- half cup of milk
- a pound of beef suet
- a cup of butter
- three eggs
Directions
1
MRS. GEO. BAKER.
2
A half pound of figs, a quarter of a pound of beef suet, three eggs, three-fourths of a cup of butter, one teaspoon of yeast pow- der, a half cup of milk; mix to a stiff batter with flour. Boil two or three hours. Serve with sauce.
3
128 PUDDINGS.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive