Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
738
Calories
21g
Protein
10g
Fat
140g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1 cup finely chopped suet
- 1 cup molasses
- 1 cup milk
- 3 cups flour
- 1 teaspoon soda
- 1½ teaspoons salt
- ──────┬───────────────────
- Ginger│½ teaspoon each
- Clove │
- Nutmeg│
- ──────┴───────────────────
- 1 teaspoon cinnamon
Directions
1
Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg