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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Apricot | 1 medium (35g) | 17 |
| 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
- one cup of sugar
- one-half cup of water
- two quarts milk
- three tablespoons of sugar
- two ounces of sago
- six ounces of fine chop- ped suet
- five ounces of sugar
- four ounces of sultana raisins
- one tablespoonful of apricot jam
- a pound of bread crumbs
- a gill of rum
- three-quarter earthen dish
- one teacup sugar
- one teacup raisins
- one currants
- six eggs
- half immersed in the water
- butter the size of a small egg
Directions
Fill a three-quarter earthen dish with pared and fs © quartered apples; sprinkle on these one cup of sugar, fof b a*little cinnamon, fresh butter the size of a small egg, Fin vy and one-half cup of water; cover and bake thirty ] with minutes. Roll a piece of chopped paste into a strip Bak about two ‘nches wide that will reach around the | wan pudding dish; roll the remainder to cover the dish. 3% Som Take the pudding dish from the oven, slip the strip of _ and paste between the apple and the dish and put on the top crust ; return to the oven and bake one hour. Serve rey vith creamy sauce.
yolks RICE PUDDING. table
On’ ‘eacup rice, one teacup sugar, one teacup raisins, Male small piec:: butter, a little salt, two quarts milk. Bake sugar from an hour and a half to two hours. Serve with the ;
sauce Se bi . same OTOW]
milk, one currants, Beat the milk, and with flour quart pan 1a half.
lespoonful ne cup of aspoonfuls , and flour quart pan e made as rd cup of O a cream,
pared and » of sugar, small egg, ake thirty ito a strip round the
the dish. the strip of put on the ur. Serve
‘up raisins, ilk, Bake Serve with
| of butter, three tablespoons of sugar.
PIES, PUDDINGS, TARTS, ETC,
THE ALMA PUDDING,
Make half a pound of bread crumbs, which put in basin ; add two ounces of Sago, SIX ounces of fine chop- ped suet, five ounces of sugar, four ounces of sultana raisins, six eggs, half a gill of rum, and one tablespoonful of apricot jam. Well butter the interior of a pudding basin; add the mixture. Put some water in a sauce- pan, set it on the fire; when beginning to boil, put in your basin, which ought to be a little more than half immersed in the water. Boil gently on a slow fire for
two hours; take it out, pass the knife between the basin and pudding, and serve.