Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 6 tablespoons bread crumbs
- 1 cup sugar
- 2 tablespoons cornflour
- a pinch of salt
- 3 eggs
- 3 lemons
- 4 fours
- 1 lemon
- 2 breakfastcups of water
- 2 lemons
- 2 eggs
- 90 home recipe book
- salt
- nutmeg
Directions
J lb. flour. J lb. suet.
6 tablespoons bread crumbs. 3 eggs.
4 oz. castor sugar. 3 lemons.
Mix flour, bread-crumbs, sugar and suet chopped very fine together ; add the grated rind of the lemons and the juice of one, if large, two, if small, a pinch of salt, and the eggs well beaten ; beat all together and pour into a greased bowl, cover with greased paper, and steam or 4 fours.
AMBER PUDDING (APPLES).
6 oz. bread-crumbs. 2 oz. castor sugar.
2 oz. flour. 1 lemon.
4 oz. suet. 3 eggs.
3 lb. of apples. nutmeg.
Put flour in a basin, chop suet finely, add to the flour, and rub till no lumps remain ; add the bread-crumbs and sugar ; chop the apples finely ; add with grated rind and \ teaspoon of nutmeg to the rest of the ingredients ; take the eggs well beaten ; mix all together, and pour into a greased mould ; cover with greased paper and steam 2| hours.
ANGEL PUDDING (COLD SHAPE).
2 breakfastcups of water. 2 lemons.
1 cup sugar. 2 tablespoons cornflour.
Peel lemons and boil for seven or eight minutes in the water ; blend cornflour in water and add it, boiling all five minutes longer ; then add juice of lemon ; beat whites of eggs to a stiff froth, adding pinch of salt ; pour in the cornflour mixture after straining it, beating all the time ; pour into a mould suet with cold water. Make a custard of the yolks, flavouring with a few drops of essence of almonds and lemon. Pour round it when serving.
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