Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
184
Calories
9g
Protein
8g
Fat
21g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Plum | 1 medium (66g) | 30 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- two pounds of dough from the baker's
- four ounces of plums
- a pinch of allspice
- a gill of milk
- allspice
- salt
Directions
1
Ingredients, two pounds of dough from the baker's, four ounces of plums or currants, a pinch of allspice, ditto of salt, a gill of milk. Mix all the above ingredients together in a pan; tie up the pudding in a well-greased pudding-cloth, and place it in a pot containing _boiling_ water, and allow it to continue boiling for two hours; at the end of this time the pudding will be done, and may be turned out on its dish.
By Charles Elme Francatelli ·
Recipe sourced from
gutenberg