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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- 4 wineglassfuls of sherry
- 1 tablespoonful of cinna- mon
- 2 wineglassfuls of brandy
- 1 teaspoonful of salt
- 8 eggs
- 1 nutmeg
Directions
1 lb. of raisins;
yi lb. of almonds;
1 lb. of bread crumbs;
yi lb. of brown sugar;
4 wineglassfuls of sherry;
1 tablespoonful of cinna- mon, cloves, and lemon peel, mixed;
1 lb. of currants;
]/2 lb. of imported citron;
1 lb. of beef suet;
2 wineglassfuls of brandy; 1 teaspoonful of salt;
1 nutmeg (grated) ; yi pint of milk.
Wash the raisins and currants and let dry out over night on top of stove in warmer. Cut citron in very small pieces; chop beef suet fine; blanch and chop the almonds; flour all fruit. Beat the eggs together until very light; add bread crumbs, milk, and spices, fruit and nuts. Mix thoroughly. Put in a greased mold or tie up in floured bags and steam five hours.
If in bags, do not let them touch the water, but hang over the boiling water on a pole and keep closely covered. — J. H. C.