Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Date | 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Water | 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-half pound of prunes
- one-fourth cup of cold water
- one-half pound raisins one-half pound currents one-half cup citron
- one teaspoon cloves one
- half teaspoons baking one teaspoon nutmeg powder one teaspoon cinnamon wash
- one teaspoon cinnamon wash
- one pound stale bread
- one pint hot milk
- half pound sugar
- one pound raisins
- one pound currants
- one-quarter pound citron
- one pound beef suet
- one tablespoon mace
- one cup brown sugar creamed
- one-half cup of cream
- one-fourth pound grated
- one pound flour
- three-fourths pound each of sugar
- one-half teaspoon cloves
- a tablespoon of sherry
- a pound of citron
- one-third box knox's gelatine dissolved in one-fourth cup of cold water
- four eggs one-half pound raisins one-half pound currents one-half cup citron
- one-half pound currents one-half cup citron
- one tablespoon molasses one cup chopped suet one cup sugar one cup flour
- one cup sugar one cup flour one cup bread crumbs one cup dates 188 the g
- one cup bread crumbs one cup dates 188 the greater omaha cook book one win
- one wine glass wine one teaspoon cloves one
- 1 one pound stale bread
- eight eggs well beaten
- one glass wine
- one glass brand}
- one nutmeg
- two eggs
- 2 beat six yolks
- four whites of eggs very light
- one-half nutmeg
- nutmeg
- mace
- cinnamon
- cloves
- salt
Directions
Stew prunes tender, pit, chop fine. Boil cup of rice soft and dry. Place alternate layers of rice and prunes in a buttered dish, finishing with a layer of rice. Dot with butter, dust with sugar and grated nutmeg. Bake in a hot oven. Serve with hard sauce.
STUFFED PRUNE PUDDING
Steam until tender but not broken, one-half pound of prunes. Then pit and fill the cavities with chopped nuts, raisins, or dates. Return the liquor drained from the fruit to the fire, bring to a boil, and stir in one-third box Knox's gelatine dissolved in one-fourth cup of cold water. Pour this around prunes, then stand in a cold place to harden. Serve with sweetened cream.
PLUM PUDDING
Four eggs
One-half pound raisins One-half pound currents One-half cup citron, cut up One tablespoon molasses
One cup chopped suet
One cup sugar
One cup flour
One cup bread crumbs
One cup dates
188 THE GREATER OMAHA COOK BOOK
One wine glass wine One teaspoon cloves
One and a half teaspoons baking One teaspoon nutmeg powder One teaspoon cinnamon
Wash and dry fruit and dredge in flour. Cream sugar and eggs and put
baking powder in flour. Mix every thing together and put in well greased
mold or coffee can and boil 3 or 4 hours.
ENGLISH PLUM PUDDING No. 1
One pound stale bread, one pint hot milk, half pound sugar, yolks of eight eggs well beaten, one pound raisins, stoned and floured; one pound currants, washed and floured; one-quarter pound citron, floured; one pound beef suet, chopped fine and salted; one glass wine, one glass brand}', one nutmeg, one tablespoon mace, cinnamon, and cloves mixed.
Soak bread in hot milk and let stand until cold ; add sugar and eggs and other ingredients ; beat the whole thoroughly and add the beaten whites of eggs. Steam 6 hours.
Sauce — One cup brown sugar creamed with the yolks of two eggs. Add one-half cup of cream, and let come to a simmer on stove. Before serving add a tablespoon of sherry or other flavoring.
ENGLISH PLUM PUDDING No. 2
Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped bread, one pound flour, three-fourths pound each of sugar, currants and raisins well floured, and stir well, then add one-half nutmeg, grated ; a teaspoon mace, one of cinnamon and one-half teaspoon cloves, a wine glass of brandy, a tea- spoon salt and then another tumbler of milk. Boil in bowls or molds 5 hours, and serve with a wine or brandy sauce.
These will keep for months; when wanted, steam 1 hour before using. A pound of citron or blanched sweet almonds adds to the richness of the pud- ding, but may be omitted.
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