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 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Seed | 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
- eight ounces of raisins from which you have removed the seeds
- two ounces of citron cut in small pieces
- two ounces of currants
- a pound of beef suet
- a pound of flour
- a wineglass of rum
- an ounce of raisins
- a pound of powdered sugar
- a pint of milk
- an ounce of gelatine
- a teaspoonful of vanilla extract
- two apples which you have pared
- six eggs
- nutmeg
Directions
529. English Plum-Pudding1. Remove the skin and the sinews from half a pound of beef suet ; chop it very fine, adding half a pound of flour, and continue to chop until the flour is thoroughly mixed with the suet ; then add eight ounces of raisins from which you have removed the seeds, and the same of currants, two ounces of citron cut in small pieces, a little nutmeg, two apples which you have pared and chopped fine, a wineglass of rum, and six eggs. Mix all well together, and then put into a buttered mold, which place in a saucepan which you have filled with water the height of your mold, and simmer gently six hours, then turn your pudding out of the mold, and serve. Instead of boiling your pudding in a mold, you may tie it securely in a but- tered cloth, place it in a saucepan with some boiling water, and boil it six hours ; remove the cloth, and serve with a sauce, with rum, of the preceding arti- cles, or sprinkle powdered sugar on top ; pour some rum over the pudding, light it, and serve burning.
530. Pudding au Marasquin. Take an ounce of raisins, from which you have removed the seeds, and two ounces of currants ; soak them in a wine- glass of sherry ; then beat up slightly the yolks of six eggs, with half a pound of powdered sugar ; add your raisins and currants, a pint of milk, half an ounce of gelatine, a teaspoonful of vanilla extract, and put all together in a saucepan on the fire ; stir until the gelatine is dissolved, but do not allow your milk to boil ; then strain. Put a mold on ice, pour into it, about the depth of two inches, a part of your