Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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 quart seeded raisins
- half pint citron cut up
- half pound sweet butter
- three-quarters pound brown sugar
- half pint bottled grape juice
- a quart of fresh
- a quart of flour
- a sprig of holly
- eight eggs beaten sepa- rately
- one after the other until all are used
- nutmeg
- salt
Directions
Mrs. Gov. Coke, Texas, 1845.
One quart seeded raisins, pint currants, half pint citron cut up, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef suet, a heaping quart of stale bread crumbs, eight eggs beaten sepa- rately, pint sugar, grated nutmeg, teaspoon salt ; flour your fruit thoroughly from a quart of flour, then mix remainder as follows : In a large bowl or tray put the pggs with sugar, nutmeg and milk, stir in the fruit, bread crumbs and suet one after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart ; dip your pudding cloth in boiling water, dredge on in- side a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from two to three hours m a good sized pot with plenty of hot water, replenishing as needed from teakettle. When . done, turn out in a large flat dish and send to table with a sprig of holly, or any bit of evergreen with bright berries, stuck in the top. Serve with any nice pudding sauce. This recipe furnishes enough for twenty people, but if the family is small, one-half the quantity may be prepared, or it is equally good warmed over by steaming. For sauce, cream a half pound sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg ; simmer for a few moments over a slow fire, stirring almost
308 THE BUCKEYE COOK BOOK.
constantly; when near boiling add a half pint bottled grape juice, and serve, after grating a little nutmeg on the surface.