Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| 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 suet very fine
- two pounds of sifted flour
- one pound each of dried currants
- one ounce of preserved citron cut fine
- a pint of milk should be sufficient
- a pound of sifted sugar
- four eggs beaten till smooth
Directions
Chop one pound of suet very fine, removing all the skins and strings. Mix with it two pounds of sifted flour, one pound each of dried currants and stoned raisins, and one ounce of preserved citron cut fine. Moisten with four eggs beaten till smooth, stirring hard all the time till a white batter
156 PUDDINGS AND PIES.
is made (a pint of milk should be sufficient). Sprinkle in half a pound of sifted sugar, and beat all well together. Pour into well buttered tin pans, and bake for three hours in a slow oven.