Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
874
Calories
29g
Protein
18g
Fat
149g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- ⅓ cup suet
- ½ lb. figs, finely chopped
- 2½ cups stale bread crumbs
- ¾ cup milk
- 1 cup brown sugar
- 1 teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon grated nutmeg
- ½ cup English walnut meats
- ½ cup raisins, seeded and cut in pieces
- 2 tablespoons flour
- 4 eggs
- 2 teaspoons baking powder
Directions
1
Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II (see p. 407), flavored with brandy.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg