Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Dates | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
| Water | 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 suet
- 1 cup chopped dates
- 1 cup chopped nuts
- 1 cup sugar
- 1 cup molasses
- 1 cup sweet milk
- 1 cup raisins
- 3 cups of graham flour
- 1 cup milk
- 2 cups flour
- 1 cup of dry bread crumbs
- 1 cup figs
- 1 cup of stale bread-crumbs
- 2 cups water
- 1 cup strawberry juice
- 1 cup water
- 1 cup sugar to hot cream
- a pinch of salt added
- 1 egg
- 2 stsp
- 2 tsp
- 2 small tsp
- one half hours
- 2 eggs
- 1 tsp
- 2 tbs
- 2 eggs light
- 2 heaping cups soft bread crumbs
- 2 eggs until light
- 2 lemons
- 1 lemon
- salt
- lemon juice
Directions
1 egg, 1 cup suet, chopped fine, f cup sweet milk, 2 stsp. salt, 2 tsp. pepper, 2 small tsp. baking powder, flour to make a stiff batter. Steam one and one half hours. Serve with roast beef. Mrs. W. J. Byrnes.
DATE PUDDING. 1 cup chopped dates, 1 cup chopped nuts, 2 eggs, 1 cup sugar, f cup flour, 2 tsp. baking powder. Bake in slow oven thirty-five minutes. Serve with whipped cream.
Mrs. W. J. Byrnes.
GRAHAM PUDDING. 1 egg, 1 cup molasses, 1 cup sweet milk, 1 cup raisins, 1 tsp. cinnamon, 1 tsp. soda, 3 cups of graham flour. Steam 2 hours. Foam sauce: \ cup butter, 1 cup sugar, 2 tbs. flour. Rub all together into a smooth paste, and pour over \\ cups boiling water. Cook until done. Beat the white of an egg and stir in when taken off the stove. Flavor to taste.
Mrs. W. J. Byrnes.
COTTAGE PUDDING. 1 egg, 2 tbs. melted butter, J cup sugar, 1 cup milk, \ tsp. salt, 2 cups flour, 2 tsp. baking powder. Bake in shallow dish for about half an hour. Serve with the Foam sauce, of the graham pudding. Mrs. W. J. Byrnes.
CHOCOLATE PUDDING. 1 pt. milk in a double boiler, \ cup sugar, \\ sq. grated chocolate. When boiling stir in 1 cup of dry bread crumbs. Beat until thoroughly cooked. Serve with hard sauce.
Mrs. W. J. Byrnes.
FIG PUDDING. Beat 2 eggs light, add 1 cup sugar, \ cup milk, 2 heaping cups soft bread crumbs and \ tsp. salt. Chop fine 1 cup figs and 1 lb. beef suet. Combine mixtures and steam 3 hours. Serve with:
Yellow Sauce. — Beat 2 eggs until light, add gradually 1 cup sugar (fine granulated). Flavor with 1 tsp. vanilla and beat until yellow and creamy. Mrs. W. A. Mather.
DESSERT. Maraschino cherries and filberts with wine and whipped cream, set in tall glasses with cherry on top.
Mrs. W. J. Moorhead.
DRESDEN CHOCOLATE CRUMBS. Mix 1 cup of stale bread-crumbs, J cup grated un- sweetened chocolate, 2 tbs. sugar, and J tsp. salt. Put in a pan and bake in a moderate oven until the chocolate is melted and crumbs are thoroughly heated. Fill individual paper cases 2-3 with the mixture and top with whipped cream sweetened and flavored with vanilla.
SAUCE FOR PUDDING. \ cup butter, 1 cup sugar, \\ tsp. flour, 2 cups water. Mix sugar and flour and then melt with butter. A pinch of salt added, then the water and boil. Season to taste. Boil to thick syrup.
" Then farewell heat and welcome frost."
CRANBERRY FRAPPE. 1 qt. cranberries, 1 pt. water, 1 pt. sugar, 2 lemons. Boil cranberries 5 or 6 minutes, strain through coarse cheese cloth, add sugar and boil until dissolved. When cold add the lemon juice and freeze to a mush.
Mrs. William Burnham.
STRAWBERRY ICE. 1 cup strawberry juice, 1 cup sugar, 1 cup water, juice of 1 lemon, white of 1 egg; add the unbeaten white of the egg last and freeze. Mrs. Eddy Capps.
NEW YORK ICE CREAM. 1 qt. cream, whip half and scald half; 1 cup sugar to hot cream, then when cool freeze, adding vanilla when partly frozen, then add a wine glassful of sherry.
Mrs. Rodearmel.