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 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Quince | 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 cup molasses
- three cups flour
- one cup milk
- one cup raisins
- half cup currants
- 1 pound flour
- 2 quarts quinces
- 2 cups suet
- 1 cup sour milk
- 4 cups flour
- 1 cup molasses
- 1 cup raisins
- one tea-spoon soda
- two tea-spoons baking pow- der
- two eggs
- 2 table-spoons sugar
- one end a little wider than
- 1 tea-spoon salt
- 1 tea-spoon soda
- salt
Directions
Stew currants or any small fruits, fresh or dried, with sugar to taste, and pour hot over thin slices of baker's bread with crust cut off, making alternate layers of fruit and bread, and leaving a thick layer of fruit for the last. Put a plate on top, and when cool set on ice; serve with sifted sugar, or cream and sugar.
This pudding is delicious made with Boston or milk crack- ers split open, and stewed apricots or peaches, with plenty of juice arranged as above. Or another way is to toast and butter slices of bread, pour over it hot stewed fruit in alter- nate layers, and serve warm with rich, hot sauce.
FRUIT PUDDING — BOILED.
One cup molasses, three cups flour, one cup milk (if sour, use one tea-spoon soda, if sweet, two tea-spoons baking pow- der), two eggs, one cup raisins, half cup currants. Boil two and a half hours. Eat with brandy or vinegar sauce.
Puddings and Sauces.
FRUIT PUDDING— No. 2.
^ pound suet, \ pound Indian meal,
1 pound flour, \\ tea-spoons salt,
2 quarts quinces, 2 table-spoons sugar, Water enough to moisten.
Chop suet very fine, add the meal and salt, rubbing well together; then add the flour and thoroughly mix. When well rubbed together and free from lumps, add the cold water, a little at a time, till the mass is sufficiently moist to roll out — being like pie-crust. Roll out on a floured board, making a long, narrow crust, about eight inches wide and two and a half feet long, having one end a little wider than the other. Chop the quinces very fine, spread over the whole crust, sprinkle the sugar over them, and roll all up, commencing at the narrow end. Roll up like a roll of paper, close up the ends, and put in a floured pudding bag and boil in a pot of boiling water steadily for two hours. Serve with any pudding sauce. Apples chopped fine, peaches cut up, or any of the berries can be substituted for the quinces.
FRUIT PUDDING— No. 3.— Mrs. Teel
2 cups suet, chopped fine, 1 cup sour milk, 4 cups flour, 1 tea-spoon salt, All kinds spice.
Steam two hours or longer.
1 cup molasses, 1 cup sour milk, 1 cup raisins, 1 tea-spoon soda,