Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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 cupfuls raisins
- 2 cupfuls currants
- 2 cupfuls suet
- 1/2 cupful almonds blanched
- 2 cupfuls flour
- 2 cupfuls grated royal sugar muffins
- 1/2 cupful each of citron
- 1 cupful sugar
- 1/2 cupful cream
- 1 gill each of wine
- 1 tablespoonful royal extract of nutmeg
- 1 teaspoonful royal baking-powder
- 8 eggs
Directions
Two cupfuls raisins, 2 cupfuls currants, 2 cupfuls suet, 1/2 cupful almonds blanched, 2 cupfuls flour, 2 cupfuls grated Royal sugar muffins or bread; 1/2 cupful each of citron, orange and lemon peel; 8 eggs, 1 cupful sugar, 1/2 cupful cream, 1 gill each of wine and brandy, large pinch salt, 1 tablespoonful Royal extract of nutmeg, 1 teaspoonful Royal baking-powder. Put in a large bowl the raisins seeded, the currants washed and picked, the suet chopped very fine, the almonds cut fine, the citron, orange and lemon peels chopped, the lemon, sugar, wine, brandy, and cream; lastly, add the flour, sifted, with the powder, and mix all well together; put in a large, well-buttered mould, set in a saucepan with boiling water to reach one-half up the sides of the mould, and steam it thus five hours; turn out on its dish carefully and serve with hot brandy sauce.