Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pudding | not in our table | 0 |
| Mace | 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 pound of raisins well stoned
- one pound of currants thoroughly 160 puddings
- quarter pound of flour
- three ounces of sugar
- half ounces of grated lemon peel
- one teaspoonful of ginger
- a pound of suet very fine
- lemon peel
- mace
- nutmeg
- ginger
Directions
To make what is termed a pound pudding take one pound of raisins well stoned, and one pound of currants thoroughly
160 PUDDINGS AND PIES.
washed. Chop a pound of suet very fine, and mix all together. Add quarter pound of flour or bread finely crumbled, three ounces of sugar, one and a half ounces of grated lemon peel, a blade of mace, half a small nutmeg, one teaspoonful of ginger, half a dozen well beaten eggs. Work all well together, put it in a cloth, tie it firmly, allowing room for it to swell, and boil it not less than two hours.