Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- one pound raisins stoned
- one pound currants cleaned
- one pound of beef suet chopped fine
- one pound of bread crumbs
- one pound of brown sugar
- two ounces of lemon
- one teaspoonful of mixed spice
- a teaspoonful of ground ginger
- a saltspoonful of salt
- eight eggs
- two eggs
Directions
One pound raisins stoned, one pound currants cleaned and dried, one pound of beef suet chopped fine, one pound of bread crumbs (stale are the best), one pound of brown sugar ; then cut in small pieces two ounces of lemon, orange and citron, candied peel, half a nutmeg grated, half a teaspoonful of ground ginger, one teaspoonful of mixed spice,
PLUM PUDDING. 553
half a saltspoonful of salt, eight eggs. Mix all well together with your hands except the eggs, which must be beaten, yolks and whites sep- arately, whites to a froth with ihe back of a knife if you have not any &%% beater. Now mix your eggs with the other ingredients, it must be quite thick or it will fall apart ; if not moist enough add one or two eggs. Half this quantity is enough for a small family. Grease the moid or bowl, fill with the mixture, grease a plate and put over the top wrong side up ; dip your pudding cloth into boiling water, dredge it with flour and tie securely. Have a large pot of boiling water ready ; plunge your pudding in, moving it about for a minute ; always keep the pudding covered with water ; keep a kettle boiling near by to replenish with ; never let the pot go off the boil, or it will spoil your pudding. Boil six hours the first day, and when you are ready to eat it boil two hours more ; before untying the cloth, plunge the pudding into cold water, then your pudding will not stick. Cover it with finely pow- dered sugar before sending to table, and serve with sauce.