Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- half cupfuls of flour mixed
- one half teaspoonful of salt
- a tablespoonful of chopped suet
- a cupful of milk
- half full of apple puree
- two heaping teaspoonfuls of baking-powder
- three quarters of a cupful of milk
- three quarters of an hour
- six people
- nutmeg
Directions
Fill a pudding-dish half full of apple puree or sauce, well seasoned with butter, sugar, and nutmeg. Pour over it a batter made of one and a half cupfuls of flour mixed with two heaping teaspoonfuls of baking-powder, one half teaspoonful of salt, and a tablespoonful of chopped suet or of lard. Moisten it with about three quarters of a cupful of milk, or enough to make a thick batter. It should not be as stiff as for biscuits. Cook in a steamer about three quarters of an hour, and serve at once with a hard, foamy, sabayon, or any other sauce. The top will be very light and white. This quantity is enough to serve six people.