Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 teaspoon ground ginger
- 1 teaspoon mixed spice
- 3 oz castor sugar
- 1 egg
- 4 ozs
- 2 eggs
- ginger
Directions
Beat h lb. fresh butter to a cream, add 4 oz. castor sugar ; then beat in 2 oz. of almonds, and £ glass of brandy, gradually beating all the time. It can be used when quite firm or in a cream. Mrs. Doyle.
PRINCETOWN PUDDING (GINGER).
3 lb. flour.
1 lb. bread-crumbs. 3 lb. suet.
3 lb. sugar.
3 )b. treacle, i pint milk.
1 teaspoon ground ginger. 1 teaspoon mixed spice, i teaspoon bread-soda.
Put the flour, sugar and bread-crumbs in a basin, add the suet, chopped very finely, and the ginger, spice and bread- soda, warm the treacle slightly to make it run more easily, mix in the egg and milk to it, and pour all into the flour, etc. Mix quickly, adding more milk if required ; pour into a j^eased mould, and steam 2j hours.
PROVINCIAL
i lb. figs i pint sherry.
4 ozs. chopped suet.
1 oz. ground almonds.
6 oz. grated bread-crumbs
3 oz castor sugar.
HOME RECIPE BOOK
Chop the figs finely, stew very slowly for l£ hours in the sherry, rub through a sieve, add bread-crumbs, sugar, suet, almonds, beaten eggs ; mix well ; pour into a greased mould ; steam 2^ hours ; serve with wine sauce.