Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 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 |
| 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 flour
- twelve ounces of raisins
- twelve ounces of currants
- twelve ounces of peeled
- one pound of chopped suet
- twelve ounces of sugar
- one pint
- one ounce of salt
- an ounce of ground allspice
- four eggs
- salt
- allspice
Directions
Ingredients, two pounds of flour, twelve ounces of raisins, twelve ounces of currants, twelve ounces of peeled and chopped apples, one pound of chopped suet, twelve ounces of sugar, four eggs, one pint and a-half of milk or beer, one ounce of salt, half an ounce of ground allspice. Boil the pudding four hours. First, put the flour, suet, and all the fruit in a large pan; mix these well together, and having made a deep hole in the middle thereof with your fist, add the salt, sugar, and allspice, and half a pint of the milk, or beer, to dissolve them; next, add the four eggs, and the remaining pint of milk, or beer; mix all vigorously together with the hand, tie up the pudding in a well-greased and floured cloth, boil it for at least four hours, taking care that the water boils before the pudding is put into the pot to boil. When done, turn the pudding out on its dish, and, if you can afford it, pour over it the following sauce:--