Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | 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
- 4 cup suet
- 1 teaspoonful mixed spices
- 4 cup currants
- 1 cup of flour
- 4 cup stoned raisins
- 4 teaspoonful soda
- 4 cup golden syrup
- 1 cup icing sugar
- 1 teaspoon essence vanilla
- 3 ozs
- 1 egg
Directions
4 cup suet or 3 ozs. butter. 1 teaspoonful mixed spices.
4 cup currants. 1 cup of flour.
4 cup stoned raisins. 4 teaspoonful soda.
4 cup golden syrup. J teaspoonful cream of tartar.
Beat butter to a cream ; add syrup and egg, flour sifted with soda, cream of tartar and spice ; lastly add fruit. Mix lightly, turn into buttered mould, and steam for hours ; if made with suet 2\ hours ; serve with the following sauce : — 1 cup icing sugar, i cup butter, 1 teaspoon essence vanilla ; white of 1 egg. Beat butter and sugar to a cream ; add essence and white of egg whipped stiffly. Beat all to a cream.