Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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 boiling milk enough meal to make a moderately stiff batter
- a pint of molasses
- a pint of milk
- a pound of beef suet
- two well beaten eggs
- half tea-spoon soda
- four eggs
- salt
- cinnamon
- nutmeg
- lemon peel
Directions
Stir into one quart of boiling milk enough meal to make a moderately stiff batter ; add two well beaten eggs, a little salt, a small cup finely chopped suet, half tea-spoon soda, a little molasses, and a quart whortle berries, or raisins, or no fruit. Boil two hours in a bag. leaving room for it to swell. Serve with rich liquid sauce.
INDIAN PUDDING— BOILED.
Warm a pint of molasses and a pint of milk, stir well together, beat four eggs and stir gradually into molasse* and milk, add a pound of beef suet, chopped line, and Indian meal sufficient to make a thick batter; add a tea-spoon cinnamon, nutmeg and a little gi n ted lemon peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours. Serve hot with sauce made of drawn butter, wine and nutmeg.
Puddings and Sauces.