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 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Water | 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
- 54 cup raisins
- 54 cup currants
- 54 teaspoon cloves
- 54 cup sugar
- 4 teaspoon salt
- 54 cup dry bread crumbs
- 54 cup citron
- 1 gill brandy
- 1 cup powder sugar
- 1 gill boiling water
- 2 sour apples
- 6 eggs
- 4 table- spoons butter
- 2 eggs
Directions
H cup suet; 2 sour apples;
54 cup raisins; i lemon rind;
54 cup currants; 54 teaspoon cloves;
54 cup sugar; }4 teaspoon salt;
54 cup dry bread crumbs; 6 eggs;
54 cup citron; 1 gill brandy.
Grate the lemon rind and chop apples; mix all together, steam 4 hours in buttered mould; turn out and pour J4 cup brandy over and serve with sauce. Sauce: 4 table- spoons butter ; 2 eggs (whites) ; 1 cup powder sugar ; 1 gill brandy; 1 gill boiling water. Cream butter and sugar, then add whites of eggs beating constantly. When ready to serve add brandy and water, stirring over boiling water until light
and creamy.
Mrs. Aaron DeRoy.