Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
| Brandy | 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 cupful of molasses
- three-fourths cupful of butter
- one cupful of butter creamed
- one cupful of boiling water
- one cupful of warm molasses
- one cupful of sour milk
- one teaspoonful of soda in milk
- one cupful of suet
- one-half cupfuls of flour
- one cupful of raisins
- one teaspoonful of cinna- mon
- one tablespoonful of corn starch
- one-half pint of boiling water
- one cupful of sugar
- one-half cupful of butter
- three eggs
- two heaping teaspoonfuls of baking powder
- two cup- fuls of sugar
- two eggs beaten very light
- one wine-glassful of brandy
- nutmeg
Directions
One cupful of molasses, one of milk, three-fourths cupful of butter, six of flour, three eggs, two heaping teaspoonfuls of baking powder ; steam three hours.
Sauce. — One cupful of butter creamed with two cup- fuls of sugar, yolks of two eggs beaten very light, one cupful of boiling water. Just before serving put in the whites of eggs well beaten ; flavor to taste.
Mrs. J. C. Mitchell,
Chicago, 111.
116 THE GOOD CHEER COOK BOOK. TROY PUDDING.
One cupful of warm molasses, one cupful of sour milk, one teaspoonful of soda in milk, one cupful of suet, chopped fine, three and one-half cupfuls of flour, one cupful of raisins, chopped fine, one wine-glassful of brandy or wine, a little salt, one teaspoonful of cinna- mon ; steam three hours.
Sauce. — One tablespoonful of corn starch, made smooth in cold w^ater; add one-half pint of boiling water, one cupful of sugar, one-half cupful of butter, yolk of one ^gg, well beaten, nutmeg, and wine or brandy.
Put in your pudding dish a layer of cake (pieces of all kinds can be used) then a layer of blackberr}^ jam, then a layer of cake and so on until your dish is filled ; put a few drops of brandy over it to flavor. To be eaten with whipped cream.