Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 4 ounces stoned raisins
- 4 ounces sultana raisins
- 4 ounces currants
- 4 ounces minced apples
- 6 ounces minced beef suet
- 3 ounces flour
- 3 ounces bread crumbs
- 2 ounces lemon
- 4 eggs
- cloves
- ginger
- nutmeg
Directions
M7's. Tkos. P. Dods, The Manse, Wark-on- Tyiie, England.
4 ounces stoned raisins.
4 ounces sultana raisins.
4 ounces currants.
4 ounces minced apples.
6 ounces minced beef suet.
3 ounces flour.
3 ounces bread crumbs.
2 ounces lemon, orange and citron peel, mixed.
Season to taste with ground cloves, ginger and nutmeg.
Add a wine-glass (2 fl. oz.) of brandy, a very little milk and 4 eggs. Mix very thoroughly; butter a mould, fill it and cover with a paper or cloth, and steam 4 hours. Serve with arrow-root sauce, made with water and seasoned with brandy and a little svveet wine.