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INGOLDSBY CHRISTMAS PUDDINGS
Photo: Ernest Porzi

INGOLDSBY CHRISTMAS PUDDINGS

12 ingredients 5 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

541
Calories
14g
Protein
2g
Fat
116g
Carbs

Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 4 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Grape 1/2 cup (76g) 62
Nutmeg 1 tsp ground (2.2g) 12
Lemon juice of 1 lemon (48ml) 12
Brandy not in our table 0
Pudding 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

  • one pound of finely-grated bread
  • two pounds of raisins stoned
  • a pound of candied peel
  • an ounce of mixed spice
  • one nutmeg
  • two lemons
  • four glasses of brandy
  • three puddings of good size
  • 2 lbs
  • 1/4 teaspoonsful
  • 4 glassesful
  • nutmeg

Directions

1

Mix very thoroughly one pound of finely-grated bread with the same quantity of flour, two pounds of raisins stoned, two of currants, two of suet minced small, one of sugar, half a pound of candied peel, one nutmeg, half an ounce of mixed spice, and the grated rinds of two lemons; mix the whole with sixteen eggs well beaten and strained, and add four glasses of brandy. These proportions will make three puddings of good size, each of which should be boiled six hours.

2

Bread-crumbs, 1 lb.; flour, 1 lb.; suet, 2 lbs.; currants, 2 lbs.; raisins, 2 lbs.; sugar, 1 lb.; candied peel, 1/2 lb.; rinds of lemons, 2; nutmegs, 1; mixed spice, 1/2 oz.; salt, 1/4 teaspoonsful; eggs, 16; brandy, 4 glassesful: 6 hours.

3

_Obs._—A fourth part of the ingredients given above, will make a pudding of sufficient size for a small party: to render this _very rich_, half the flour and bread-crumbs may be omitted, and a few spoonsful of apricot marmalade well blended with the remainder of the mixture.[147]

4

Footnote 147:

5

Rather less liquid will be required to moisten the pudding when this is done, and four hours and a quarter will boil it.

By Eliza Acton · Recipe sourced from gutenberg

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