Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 teaspoonful ground ginger
- 1 teaspoonful cinnamon
- 1 teaspoonful salt
- 1 teaspoonful grated nutmeg
- 2 apples cut in dice
- 3 lbs
- 6 eggs
- one teacupful milk
- 1 teacupful ginger wine
- ginger
Directions
Mix together 1 lb. stoned raisins, 1 lb. cleaned currants, 1 lb. beef suet (minced), 2 apples cut in dice, 1 lb. bread- crumbs, 1 teaspoonful ground ginger, 1 teaspoonful cinnamon, 1 teaspoonful salt, 1 teaspoonful grated nutmeg, 2 oz. orange peels (minced), 3 lbs. flour. Beat 6 eggs with f lb. brown sugar, mix one teacupful milk and 1 teacupful ginger wine with the pudding, and if you find it too stiff add a little more milk. Put in bowls and boil for 9 hours, taking care that water does not get off the boil. Before using, boil for 3 hours, and serve with wine sauce. Mrs. Gowdy.
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