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 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pudding | not in our table | 0 |
| Mace | 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
- one fourth cup of butter
- one half cup of milk
- one half cups of graham fiour
- one half teaspoon of puddings
- one teaspoon of soda
- one tablespoonful of ground cinna- mon
- half teaspoonful of ground cloves
- one teaspoonful of mace
- a pound of raisins
- a pint of milk
- one half coffee-cup of molasses
- 67 soda
- one cap of raisins
- three eggs
- one teacup of sugar
- one half teacup of butter
- one half teacup of flour
- one teacup of jams
- three tea- spoons of sour milk
- three teacupfuls of bread crumbs
- three teacupfuls of apples
- one teacupful of sugar
- one quarter of a pound of raisins
- two table- spoonfuls of brand3^ one tablespoonful of ground cinna- mon
- six large apples
- one tea- cup of sugar
- cinnamon
- nutmeg
Directions
Mix well together one half coffee-cup of molasses, one fourth cup of butter, one half cup of milk, one and one half cups of Graham fiour, one <d^^, one half teaspoon of
PUDDINGS. 67
soda, one cap of raisins, or currants ; spices to taste. Steam four hours. — 3Irs. JY. 0. Jones, Syracuse, N. Y.
W001>F0RI> PUI>1>I\'G.
Three eggs, one teacup of sugar, one half teacup of butter, one half teacup of flour, one teacup of jams, or preserves, one teaspoon of soda, dissolved in three tea- spoons of sour milk ; cinnamon and nutmeg, to taste. Mix all together, and bake slowly in pudding pan. — Mrs. Rebecca Ford, Kansas Clty^ Mo.
A SPICED APPL.E PIJDDIXG.
Three teacupfuls of bread crumbs, three teacupfuls of apples, chopped, one teacupful of sugar, one quarter of a pound of raisins, perhaps a little citron, two table- spoonfuls of brand3^ one tablespoonful of ground cinna- mon, half teaspoonful of ground cloves, one teaspoonful of mace, two or three eggs, beaten separately. Cook the bread crumbs a few minutes with a pint of milk, before adding the other ingredients ; add the whites of the eggs the last tiling before baking. Bake half an hour, if the oven be quite hot. Serve with any sweet sauce. — From Mrs. Henderson's Cook Book.
TAPIOC.i PlDI>I\0.
Peel, core and cook, until quite done, six large apples ; drain otf the water ; and beat well with one tea- cup of sugar. Add the tapioca, which has been in soak several hours. Stir all well together. Flavor with nut- meg, or lemon. Bake in baking dish about three-quar- ters of an hour. Serve with cream, or solid sauce made of sugar and butter, beaten together until light, and fla- vored Willi wine. Peaches (fresh or canned) may be substituted, and are an improvement. — Mrs. E. Major, Fayette, Mo.