Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | 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
- five ounces of butter
- six ounces of pounded almonds
- one-half pound of biscuits soaked in milk
- one pound of sugar
- one-half pound of butter
- one-half pounds of pastry flour
- half pint of milk
- one-half ounce of soda
- one ounce of cream of tartar sifted in the flour
- one cup of stoned raisins
- one-half cups of flour
- one cup of chopped beef suet
- one cup of cream
- one teaspoonful of soda
- one ounce gelatine in one-half glass of sherry wine
- one quart milk take enough
- five ounces of sugar
- one-half teaspoonful salt
- two pounds self-raising brown bread flour
- half pints of cream
- one pint of molasses
- one cup of raisins
- five ounces of finely chopped beef suet
- a pound of fine sugar
- one-half pound of sugar
- nine eggs
- one-half pound of almond paste
- eight eggs
- seven eggs
- one cup of molasses
- two eggs
- twelve persons
- ten eggs beat three-quarters of a pound of fine sugar
- one orange peeled
- three ounces of flour to make a soft batter
- lemon peel
- salt
- mace
Directions
Stir light five ounces of butter and one-half pound of sugar; then add the yolks of nine eggs, lemon peel, six ounces of pounded almonds or one-half pound of almond paste, one-half pound of biscuits soaked in milk and squeezed out dry, and the snow of the whites of eight eggs. Bake in a buttered and sugar-dusted fancy mould.
Queen Pudding.
Mix, same as for wine cake, one pound of sugar, one-half pound of butter, one and one-half pounds of pastry flour, seven eggs, one- half pint of milk, one-half ounce of soda, one ounce of cream of tartar sifted in the flour, mace and citron. Bake in well-buttered and sugar-dusted moulds.
Suet Pudding.
Mix together one cup of stoned raisins, three and one-half cups of flour, one cup of chopped beef suet, cinnamon and mace. To one cup of cream or milk add one cup of molasses, one teaspoonful of soda and two eggs. Mix thoroughly, fill in a mould with tight-fitting cover, well buttered and dusted with crumbs or sugar. Steam three hours.
Snow Pudding.
For. twelve persons. Dissolve one ounce gelatine in one-half glass of sherry wine and as much water. In the snow of the whites of ten eggs beat three-quarters of a pound of fine sugar and the gela- tine. One orange peeled, and the -juice of the same, will increase the delicacy of flavor. Set away in little moulds to ha-rden. If fruit flavors and coloring are used, a variety of names can be given.
Min ute Pudding.
Of one quart milk take enough with three ounces of flour to make a soft batter. The balance of the milk, with five ounces of sugar, set on the fire. When boiling, add one-half teaspoonful salt and two beaten eggs;, stir continually about five to eight minutes, until thick like creme. Serve with sweet cream, sweetened and seasoned with mace.
Boston Brown Brand Pudding.
Mix two pounds self-raising brown bread flour with one and one- half pints of cream or milk, one pint of molasses and enough water to make a soft dough, one cup of raisins, five ounces of finely chopped beef suet. Bake in water-bath one and a half t© two hours. A little sugar may be added. Before serving, pour hot brandy sauce over it to soften crust.
Brown Bread Pudding;.