Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 1 cup molasses
- 1 cup sweet milk
- 1 cup suet chopped fine
- 1 cup raisins
- 1 cup sugar
- 2 heaping cups of flour
- 1 scant cup of lard
- 4 quarters together
- salt
- lemon juice
- nutmeg
Directions
1 cup molasses, 1 cup sweet milk, 1 cup suet chopped fine or | cup melted butter, 1 cup raisins, 2§ cups flour, \ tsp. soda. Mix well, salt and spice to taste and steam 2 hours.
BAKED APPLE DUMPLINGS. Make a piecrust of 2 heaping cups of flour and 1 scant cup of lard, a little salt, cut the lard into the flour with a knife. Add enough cold water to make a soft dough (about a cup). Use a knife to mix. Roll out medium thick and cut in squares. Peel, quarter and core the apples. Put 4 quarters together and fill with sugar and a little cinnamon. Wet the edges of the crust and fold over. Set in tin to bake. Do not let them touch. Serve with a sauce.
HARD SAUCE. Cream 1 cup sugar, \ cup butter, add lemon juice, a little nutmeg and brandy if desired. Put the mixture through pastry bag to form roses. Garnish pudding with them. Mrs. C. M. Carlaw.