Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Brandy | 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
- one quart of dried peaches
- three pints of boiling milk on one quart of bread crumbs
- one quart of rich milk boiled
- two pounds of raisins stoned
- a pound of suet
- a pound of suet cut fine
- a pound of cur- rants washed
- four waters
- one quart of bread crumbs
- five large tablespoonsful of flour
- three spoonsful of cinnamon
- one wine-glass full of brandy
- two tablespoonsful of brown sugar
- nine eggs beaten separately
- five cent loaf of bread
- one quarter of a pound of suet cut fine
- one quarter of citron cut in thin slices
- six eggs beaten very light
- one tablespoon- ful of flour
- half wine
Directions
One quart of dried peaches. Wash them well in four waters; then pour three pints of boiling milk on one quart of bread crumbs, made fine ; five large tablespoonsful of flour, three spoonsful of cinnamon, one wine-glass full of brandy, half a pound of suet, two tablespoonsful of brown sugar, eight or nine eggs beaten separately: boil three hours, and eat with wine sauce.
PLUM PUDDING. Take the crumbs of a five cent loaf of bread ; one quart of rich milk boiled and poured over the bread while hot, one quarter of a pound of suet cut fine, two pounds of raisins stoned, half a pound of cur- rants washed and dried, one quarter of citron cut in thin slices, six eggs beaten very light, one tablespoon- ful of flour. Mix these ingredients, and boil, or bake slowly. Make a rich sauce, half wine and half brandy.