Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| 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
- a pinch of salt
- a small piece of fresh butter
- two cloves
- salt
- cloves
- lemon peel
- nutmeg
Directions
Make a paste with finely chopped suet and twice the amount of flour, a pinch of salt, and a little water. Roll it out thin into a large piece, put this over a well-buttered basin, and push it in so as to line the basin with it ; cut it off all round so as to leave enough to fold ; roll out the trimmings to a size to cover the top of the basin. Pare, core, and slice a quantity of good sound apples, put them in the basin in lay- ers, scatter sugar between each, and one or two cloves, or chopped lemon peel, or a Httle grated nutmeg; add a small piece of fresh butter, pack the apples tightly, put on the cover of paste, turn the edges and press them down, tie a floured pudding cloth over it, and put the basin into a saucepan of boiling water ; keep it covered with water. Boil from two to three hours, according to size.
552 PUDDINGS,