Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Syrup | 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
- 1 cup sweet milk
- 1 cup sugar
- 2 cups of fresh blueberries
- 1 cup granulated sugar
- 1 cup seeded raisins
- 1 cup grated carrots
- 1 cup grated potatoes
- 1 cup suet
- 1 cup brown sugar
- 1 cup bread crumbs
- 1 cup syrup
- 1 cup floured raisins
- 1 cup currants
- 1 cup chopped figs
- 6 eggs to 1 qt
- 1 egg
- 1 heaping tsp
- 2 heaping tbs
- 1 large tbs
- 1 tsp
- 3 eggs
- 2 tsp
- 1 level tsp
- 3 well beaten eggs
- 6 tbs
- nutmeg
Directions
Slice a loaf of baker's bread. Cut off the crust. Have slices medium thick. Butter each well. Take a cake tin, fit the bread into it in layers and sprinkle with seeded raisins between the layers. When the tin is filled make a sweet custard of 5 or 6 eggs to 1 qt. of milk and season with grated nutmeg. Pour over the bread, filling the tin. Press down and put a weight on to keep under custard. Let stand over night. In the morning if the custard has been absorbed add enough more to cover. Bake in rather slow oven about an hour or until it puffs up and is nice light brown. Serve with or without sauce. Mrs. T. F. Quinby.
BLUEBERRY PUDDING. 1 egg, butter size of an egg, 1 cup sweet milk, 1 cup sugar, 1 heaping tsp. baking powder, a little salt sifted in flour, flour to make a very stiff batter. Add 2 cups of fresh blueberries. Fold in carefully so as not to crush. Steam until a straw comes out clean. This may be baked in a tin or in gem pans. Served hot with butter. Any pudding sauce may be used. Mrs. Quinby.
INDIAN PUDDING. 1 qt. milk, 2 heaping tbs. cornmeal, 1 cup granulated sugar, ■§ cup molasses, 1 large tbs. butter, 1 tsp. salt, 3 eggs, 1 cup seeded raisins, 1 tsp. ginger, 1 tsp. cinnamon, J tsp. cloves. Heat the milk and stir in the meal slowly. Cook well, stirring constantly. Add the butter and molasses. Beat the eggs lightly. Add sugar and spices, and pour the hot milk and so forth over them. Stir well, add the raisins and bake 1 hour in slow oven. Serve with cream.
Mrs. T. F. Quinby.
CARROT PUDDING. 1 cup grated carrots, 1 cup grated potatoes, 1 cup suet or \ cup butter, 1 cup brown sugar, 1 cup bread crumbs, 1 cup syrup, 1| cups flour, 2 tsp. baking powder, 1 cup floured raisins, 1 cup currants. Steam closely for three (3) hours.
FIG PUDDING. 1 cup seeded raisins, 1 cup chopped figs, 1 cup suet, 1 cup sweet milk, 2J cups flour, \\ cups molasses, 1 level tsp. soda, \ tsp. cinnamon, ginger and nutmeg. Steam 3 hours and serve with sauce.
SAUCE. Cream 1 cup sugar, J cup butter, add 3 well beaten eggs, 6 tbs. hot water, put in double boiler and heat, 1 tsp. vanilla.
Mrs. T. M. Partridge.