Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- three cups flour
- two cups raisins
- one cup molasses
- one cup sweet milk
- one cup suet chopped fine
- two teaspoons cream tartar
- half teaspoon cloves
- two teaspoons cinnamon
- half cup melted but- ter
- two teaspoons powdered mace
- one pint grated potatoes
- one pint grated potato
- two-thirds cup butter
- three tablespoons flour
- one cup of sugar
- three-quarters cup of milk
- one pint of boiling water
- three-quarters cup of sugar
- one-quarter cup of water
- one pint of milk
- one teaspoon each of salt
- one tea- spoon soda
- one medium size potato
- two large cups sugar
- three eggs well beaten
- four cups fresh milk
- three eggs
- one nutmeg
- half teacups sugar
- one rounded tablespoon- ful of lard
- one egg
- two teacups of flour
- two scant teaspoonfuls of baking powder
- four apples which have been sliced in baking dish
- one tablespoon- ful of corn starch
- six apples
- four well beaten eggs
- mace
- cinnamon
Directions
and dates, baking powder in flour and mix in eggs, etc. Bake in jelly pans. Put paper in bottom of pan and a rack under pan to prevent burning. Bake half hour; break in pieces and serve with cold cream.
Fruit Pudding. — Three cups flour, two cups raisins, currants, or any kind of fruit, one cup molasses, one cup sweet milk, one cup suet chopped fine, two teaspoons cream tartar, one tea- spoon soda, half teaspoon cloves, two teaspoons cinnamon; bake as you would a cake and steam when used. It will keep as a fruit cake. Serve with rich sauce.
Sweet Potato Pudding. — Peel and grate one medium size potato ; add to this two large cups sugar, half cup melted but- ter, three eggs well beaten, two teaspoons powdered mace and four cups fresh milk. Bake in moderate oven.
Grated Sweet Potato Pudding. — One pint grated potatoes, three eggs, one nutmeg, large teacup sweet milk, large teacup sugar. — Dr. Hamilton.
Sweet Potato Pudding. — One pint grated potato, one and one- half teacups sugar, two-thirds cup butter, three eggs, one cup sweet milk, three tablespoons flour and two teaspoons gin- ger.— Mrs. E. A. Treadwell.
Apple Pudding. — One cup of sugar, one rounded tablespoon- ful of lard, one egg, three-quarters cup of milk, two teacups of flour with two scant teaspoonfuls of baking powder; flavor with cinnamon and pour over four apples which have been sliced in baking dish. Bake one hour in moderate oven and serve with the following sauce : One pint of boiling water, three-quarters cup of sugar, butter size of egg, one tablespoon- ful of corn starch, flavor with cinnamon. — Mrs. H. C. Irby.
Apple Pudding.— Take six apples, peel and core; fill the centers with sugar; add one-quarter cup of water, cover and bake until nearly done. Then pour over them a batter made with four well beaten eggs, one pint of milk, a scant pint of sifted flour, with one teaspoon each of salt and baking powder. Bake about twenty minutes.