Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Prune | 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
- 1 pound prunes
- 1 cup raisins
- 1 cup currants
- 1 cup english walnuts
- 1 cup sugar
- 1 cup citron
- 1 teaspoon cinnamon
- 4 cups bread crumbs
- 1 teaspoon cloves
- 2 grated nutmeg
- 2 eggs
Directions
Mrs, L. K. Schweeting, Oxford, Ohio.
Soak 1 pound prunes ; stew until tender, remove pits, and chop fine. Stew 1 cup raisins and 1 cup currants, and chop fine. Chop 1 cup English walnuts or almonds. 1 cup sugar, 1 cup citron (cut fine), 1 teaspoon cinnamon, 2.y2 teaspoons salt, 4 cups bread crumbs, y2 cup butter, 1 teaspoon cloves, l/2 grated nutmeg, 2 eggs, well beaten. Mix together well in bowl with bread ; then turn in eggs and milk last. Use enough milk to make all hold together. Can be steamed or baked.
See Sauce No. 16.