Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 saltspoonful of salt
- a pinch of salt
- 5 persons
- 9 persons
- 8 persons
- 4 eggs
- half filled
- 7 persons
- cinnamon
- cloves
- salt
- nutmeg
- pepper
- mace
Directions
_Ingredients._—To every lb. of raisins, allow ½ lb. of loaf sugar; pounded cinnamon and cloves to taste. _Mode._—Stone the raisins; put them into a stewpan with the sugar, cinnamon, and cloves, and let them boil for 1½ hour, stirring all the time. Let the preparation cool a little, pour it into a glass dish, and garnish with strips of candied lemon-peel and citron. This will remain good some time, if kept in a dry place. _Time._—1½ hour. _Average cost_, 9_d._ _Sufficient._—1 lb. for 4 or 5 persons. _Seasonable_ at any time.
RAISIN PUDDING, Boiled. (Plain and Economical).
_Ingredients._—1 lb. of flour, ½ lb. of stoned raisins, ½ lb. of chopped suet, ½ saltspoonful of salt, milk. _Mode._—After having stoned the raisins and chopped the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into a rather stiff paste. Tie it up in a floured cloth, put it into boiling water, and boil for 4 hours: serve with sifted sugar. This pudding may also be made in a long shape, the same as a rolled jam-pudding, and will not require quite so long boiling;—2½ hours would then be quite sufficient. _Time._—Made round, 4 hours; in a long shape, 2½ hours. _Average cost_, 9_d._ _Sufficient_ for 8 or 9 persons. _Seasonable_ in winter.
RAISIN PUDDING, Baked. (Plain and Economical.)
_Ingredients._—1 lb. of flour, ¾ lb. of stoned raisins, ½ lb. of suet, a pinch of salt, 1 oz. of sugar, a little grated nutmeg, milk. _Mode._—Chop the suet finely; stone the raisins and cut them in halves; mix these with the suet, add the salt, sugar, and grated nutmeg, and moisten the whole with sufficient milk to make it of the consistency of thick batter. Put the pudding into a pie-dish, and bake for 1½ hour, or rather longer. Turn it out of the dish, strew sifted sugar over, and serve. This is a very plain recipe, and suitable where there is a family of children. It, of course, can be much improved by the addition of candied peel, currants, and rather a larger proportion of suet: a few eggs would also make the pudding richer. _Time._—1½ hour. _Average cost_, 9_d._ _Sufficient_ for 7 or 8 persons. _Seasonable_ in winter.
RAMAKINS, to serve with the Cheese Course.
_Ingredients._—¼ lb. of Cheshire cheese, ¼ lb. of Parmesan cheese, ¼ lb. of fresh butter, 4 eggs, the crumb of a small roll; pepper, salt, and pounded mace to taste. _Mode._—Boil the crumb of the roll in milk for 5 minutes; strain, and put it into a mortar; add the cheese, which should be finely scraped, the butter, the yolks of the eggs, and seasoning, and pound these ingredients well together. Whisk the whites of the eggs, mix them with the paste, and put it into small pans or saucers, which should not be more than half filled. Bake them from 10 to 12 minutes, and serve them very hot and very quickly. This batter answers equally well for macaroni after it is boiled tender. _Time._—10 or 12 minutes. _Average cost_, 1_s._ 4_d._ _Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.
RAMAKINS PASTRY, to serve with the Cheese Course.
_Ingredients._—Any pieces of very good light puff-paste, Cheshire, Parmesan, or Stilton cheese. _Mode._—The remains or odd pieces of paste left from large tarts, &c., answer for making these little dishes. Gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavour. Fold the paste in three, roll it out again, and sprinkle more cheese over; fold the paste, roll it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramakins in a brisk oven from 10 to 15 minutes, dish them on a hot napkin, and serve quickly. The appearance of this dish may be very much improved by brushing the ramakins over with the yolk of egg before they are placed in the oven. Where expense is not objected to, Parmesan is the best kind of cheese to use for making this dish. _Time._—10 to 15 minutes. _Average cost_, with ½ lb. of paste, 10_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.