Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| 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
- one pound currants
- one pound flour
- one pound bread crumbs
- one-quarter pound candied citron
- four sprigs of holly
- two tea- spoonfuls salt
- eight eggs
- salt
Directions
One pound raisins (Valencia are best), stoned ; one pound raisins, seedless; one pound currants; one pound flour; one pound bread crumbs, fine; one-quarter pound candied citron, shred fine; two tea- spoonfuls salt, or more ; mixed spice, to taste ; eight eggs, well beaten up ; mix the wliole well together with new milk into as stiff a batter as can be worked, until thoroughly incorporated. The pudding cloth must be strong and the outside rubbed with butter to prevent sticking. Leave a little room for expansion, buftie tight with stout twine. Place a plate in bottom of kettle to avoid burning, and boil not less than seven hours. Serve, with spirit heated and poured over, in a large dish ; light with writing paper, and decorate with three or four sprigs of holly with berries on. This dish should be served last at dinner, with lights low- ered, until cut up. This pudding will keep for weeks (if not eaten), and is better cold than hot.