Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- one part of beef suet
- two parts of flour
- one cloth
- 22 recipes foe sauces
- salt
- black pepper
Directions
To one part of beef suet, chopped very fine, add two parts of flour ; mix well, and season highly with salt and black pepper. This mixture may then either be put in skins or tied in strong cloth (enough for a dish in one cloth), allowing room to swell. It must then be put in boiling water, and boiled very vigorously for some time — perhaps an hour, or until the skins are tender when pricked with a fork. This pudding will keep many months. For breakfast, cut off what seems to be a sufficient portion. If in skins, broil it ; if in a cloth, turn it into a pie- pan, and heat it. It is only good when very hot.— Mrs. James Withrow, Lemsburg, W. Va.
22 RECIPES FOE SAUCES.