Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 2 cupfuls of flour
- half cupful of sugar
- 4 teaspoonful each cinnamon
- 10 whole eggs
- 3 apples
- 2 pears cut in small pieces
- two dozens raisins
- 26 carondelet st
- salt
- pepper
- cinnamon
Directions
Soak half a five-cent loaf of hite bread in cold water. When soft, squeeze out every bit of water, put in a bowl, add il/> cups goose fat cut in small pieces, 10 whole eggs, 2 cupfuls of flour, half cupful of sugar, i handful cracker meal, 3 apples, 2 pears cut in small pieces; two dozens raisins with the seeds removed, salt to taste, a tiny pinch of pepper, ]/4 teaspoonful each cinnamon and all- spice, mix all well together and pour into an iron pan that has the bottom well covered with goose fat, stick a few pieces of cut apples in the top of the pudding, pour a clipperful of cold water over all, place in the oven to bake. Bake slowly, usually 5 or 6 hours ; if the water cooks out before it is ready to brown, add more. Bake brown top and bottom. Mrs. Chas. J. Altman,
-.«I~PI«OAY
HOTEL PESOTO
•C. MILLION DOLLA'R rlpME >
-: N E^ORLE Arts '?$
OCCUPIES. AN ENTIRE SQU XXRE- BARONNE & . PERDI DO
? Wife '*:...• /:-. FAMOUS' F.OR l:T.SV-,rCReO.|t:ei;iC'UIS:l,N£.^:'/.|vW.>.r :.
Louisiana Printing Company
Printing Ruling Bi nding
Phone Main 1929
624-26 Carondelet St.
Morton Salt
"Ask Your Grocer"
When It Rains It Pours
E. L. Chappuis