Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 teaspoon baking powder
- one cup of raisins
- one cup of nuts
- half pound of citron
- half cup butter
- three cups flour
- one cup buttermilk
- one teaspoon soda
- one cup sugar
- half cup black molasses
- one teaspoonful ginger
- three teaspoonfuls cinnamon
- one teaspoonful ground cloves
- one cup sweet milk one teaspoonful soda
- one teaspoonful cream tartar
- one cup raisins stoned
- one cup molasses
- one cup milk
- one cup chopped raisins
- one cup currants
- one teaspoonful soda
- one teaspoonful cinnamon
- half cup sugar
- one tablespoon flour
- four honrs
- two eggs
- eight people
- four eggs
- one teacup melted butter
- one teacup molasses
- one glass english walnuts
- one glass dates
- two eggs beaten together
- ginger
- cinnamon
- cloves
- nutmeg
Directions
one teaspoon baking powder. Dissolve soda in tablespoon of warm water and stir in molasses. Then add milk and flour and remaining ingredients. Steam in a closely covered tin for four honrs. Grease and flour the mold. — Mrs. B. L. Hayley. .
Boiled Pudding. — One cup of raisins, one cup of nuts, half pound of citron, half cup butter, three cups flour, two eggs, one cup buttermilk, one teaspoon soda, one cup sugar, half cup black molasses. Put bag in hot water, then dip in flour, then pour pudding into bag and boil in hot water for three hours. To be eaten with sauce. This makes enough for seven or eight people. — Mrs. Ross Witherspoon.
Christmas Pudding. — Beat well yolks of four eggs, add one teacup melted butter, one teacup molasses, one teaspoonful ginger, three teaspoonfuls cinnamon, one teaspoonful ground cloves, and a little nutmeg. Dissolve in one cup sweet milk one teaspoonful soda and strain into three cups flour, with one teaspoonful cream tartar ; add one cup raisins stoned and chop- ped. Boil three hours in a close covered tin. Serve with hard or liquid sauce.
Fruit Pudding. — One cup molasses, one cup milk, half cup butter, one cup chopped raisins, one cup currants, a little cit- ron, one teaspoonful soda, one teaspoonful cinnamon, cloves and nutmeg, three cups flour. Let molasses, butter and spices come to a boil on stove, adding other ingredients when cold. Steam four hours. — Mrs. M. L. Madison.
Bird Nest Pudding. — Peel and core enough apples to fill pan> stew until nearly done, take off and have a rich custard made up as for egg custard ; pour this over the apples and set in stove until custard is done ; take out and serve cold with whipped cream.
Fruit Pudding. — One glass English walnuts, one glass dates, two eggs beaten together, half cup sugar, one tablespoon flour, one teaspoon baking powder ; chop walnuts and dates, mix dates and nuts. Beat eggs well; add sugar, beat well: add nuts