Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | 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
- 1/2 pound beef suet
- 1 pound raisins
- 1 pound currants
- 1 pint of milk
- 1/4 pound butter to a cream
- 1/2 pound powdered sugar
- a tablespoonful of sugar
- a wineglassful of brandy
- 2 eggs well beaten
- 1 nutmeg
- nutmeg
Directions
Chop fine 1/2 pound beef suet. Stone and chop 1 pound raisins; wash and pick 1 pound currants. Soak the crumbs of a small loaf of bread in 1 pint of milk; when it has taken up all the milk, add to it the raisins, currants, and suet, 2 eggs well beaten, a tablespoonful of sugar, a wineglassful of brandy, the grating of 1 nutmeg, and other spices if desired. Boil 4 hours. For a sauce, beat 1/4 pound butter to a cream with 1/2 pound powdered sugar and flavor with brandy.