Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
880
Calories
29g
Protein
16g
Fat
151g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 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
- ½ lb. stale bread crumbs
- 1 cup scalded milk
- ¼ lb. sugar
- 4 eggs
- ½ lb. raisins, seeded, cut
- in pieces, and floured
- ¼ lb. currants
- ¼ lb. finely chopped figs
- 2 oz. finely cut citron
- ½ lb. suet
- ¼ cup wine and brandy mixed
- ½ teaspoon grated nutmeg
- ¾ teaspoon cinnamon
- ⅓ teaspoon clove
- ⅓ teaspoon mace
- 1½ teaspoons salt
Directions
1
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg