Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
752
Calories
18g
Protein
2g
Fat
167g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 1 cup raisins
- 1 cup currants
- 1 cup grated potatoes
- 1 cup red carrots
- 1 cup suet
- 2 cups flour
- 1 cup brown sugar
- 1 teaspoon of soda
- 1 pinch of salt
- salt
Directions
1
Mrs. C. F. Cousins.
2
1 cup raisins. 1 cup currants.
3
1 cup grated potatoes. 1 cup red carrots, grated
4
1 cup suet, chopped fine. (scant cup).
5
i/<2 cups flour. 1 cup brown sugar.
6
1 teaspoon of soda, wet 1 pinch of salt, with hot water.
7
Put in a pan or pudding mold with a tight-fitting lid, and steam or boil 3 hours. Serve with any kind of sauce for plum pudding.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive