Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- one pound of flour
- six ounces of suet
- one pound of any kind of common jam
- a pint of water
- a pinch of salt
- one foot long by eighteen inches wide
- salt
Directions
Ingredients, one pound of flour, six ounces of suet, half a pint of water, a pinch of salt, one pound of any kind of common jam, at 7_d._ Mix the flour, suet, water, and salt into a firm, compact kind of paste; roll this out with a rolling-pin, sprinkling some flour on the table to prevent the paste from sticking to either; fold up the paste, and roll it out again; repeat the rolling-out and folding three times; this operation will make the paste lighter. Next, roll out the paste one foot long by eighteen inches wide, spread the jam all over this, roll up the pudding in the form of a bolster, roll it up in a well-greased and floured cloth, tie it up tightly at both ends; put the pudding into a pot of _boiling_ water, and boil it for nearly two hours; when done, turn out carefully on to its dish, without breaking the crust.