Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- two-thirds pint of milk
- 2 lbs
- 2 ozs
- 1 tgg
- 18 yolks
- 6 ozs
- 1 rind of lemon grated
- 2 table spoonsful of rum
- 2 table- spoonfuls flour
- 1 grated nutmeg
- 4 eggs
Directions
Berlin Buns (Dough Nuts).
Make a dough with 2 lbs. flour, 1 lb. 2 ozs. water or milk, 1 tgg, J lb. butter, J lb. sugar, and 2 ozs. of yeast ; rub the butter into the flour, and make the whole into soft dough. Let it ferment for two or three hours, then weigh into 2 oz. pieces, roll round, press thumb into middle, put into hole % teaspoonful of preserve, close it over by pinching tightly the dough up over and around it. Let prove for about i hour, then have ready some good boiling fat, and drop the buns into it, and cook until light brown ; take out, drain, and roll in castor sugar. To test if the fat is hot enough, splash into it a sprinkle of water — if hot enough, it will sputter and make a noise. It must be boiling, or the goods will absorb the fat and taste bilious.
Tartelettes aux Rhum.
Line a tartlet pan with one of the sweet short pastes ; cut out thin, and fill with this mixture: — Beat up 18 yolks with 6 ozs. sugar, i lb. ground almonds, 1 qz. flour, 1 rind of lemon grated ; then stir in 2 table spoonsful of rum, 6 ozs. melted butter, bake carefully ; when baked, turn upside down on to a sieve ; when cold, spread top with apricot preserve, glaze thinly with white fondant, and place half a blanched almond on top.
Christmas Puddings- Take 1 lb. breadcrumbs, 1 lb. beef suet, i£ lb. currants, 1 lb. raisins, i lb. sultanas, i lb. lemon-peel, f lb. moist sugar, 2 table- spoonfuls flour, 1 grated nutmeg, about two-thirds pint of milk, and 4 eggs. The raisins carefully stoned, the sultanas and currants quite free from stalk and grit, the suet and peel chopped very fine; the flour, breadcrumbs, sugar, and grated nutmeg should be placed all together in a pan, and mixed in their dry state. Whip the eggs in another vessel for a minute, mix with the milk, pour upon the other ingredients, and amalgamate the whole ; put into buttered basins or moulds, fill quite up, make a thin paste (scrapings of pudding-pan and flour will do), and spread this over the top of the puddings. Lay note-paper upon the paste, cover the pudding with a cloth, tie it down securely, and boil it steadily six or eight hours. When done, take out of the water and let it stand five minutes, then cut off the top, turn out upon its dish, add sauce, and send to table.
Note, — If quite sure of the taste or palate of the probable eaters, add, when mixing, the usual glass of brandy, and enough ordinary mixed spice to cover a penny its own thick- ness ; this gives rather a coarse* flavour, and (as we have said in another place) is quite a matter of taste. Do not boil violently
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