Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pudding | 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
- 2 1/2 cups water
- 1 cup grape juice
- 1 1/2 cup water if convenient
- 3/4 cup english currants 3/4 cup raisins
- 3/4 cup raisins
- 1/2 cup citron
- 2 cups chopped apple 1 cup chopped
- 1 cup chopped
- 1 cup of brown sugar
- 2 tablespoons lemon juice may be used in the pudding
- 5 tablespns
- 2 teaspns
- salt
Directions
1 qt. (pressed down a little) stale bread crumbs 2½ cups water (1 cup grape juice and 1½ cup water if convenient) ¾ cup English currants ¾ cup raisins, ground ½ cup citron, ground 2 cups chopped apple 1 cup chopped, blanched almonds 4 or 5 tablespns. browned flour 2 teaspns. salt
Mix crumbs, almonds, browned flour and salt and add apples. Pour boiling liquid gradually over dried fruits, mixing, until they are separated; then combine all ingredients. Turn into well buttered molds, cover and steam 3-4 hours. Serve with orange syrup sauce or with hard sauce flavored with vanilla and oil of orange, or with egg cream sauce.
½ to 1 cup of brown sugar and 1 or 2 tablespoons lemon juice may be used in the pudding. The quantity of liquid will vary with the conditions, but a moderately soft batter is required.