Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- one pound of smoothly-mashed potatoes
- one pound of flour
- eight ounces of suet
- three ounces of flour
- four ounces of minced apples
- a pound of carrots boiled quite tender
- a pound of sugar
- a teaspoonful of salt
- a teaspoonful of nutmeg mixed
- three quarters of a pound of sugar
- one nutmeg
- three whole eggs
- 1/2 teaspoonful
- nutmeg
- mace
- salt
Directions
(_Cheap and good._)
Mix well together one pound of smoothly-mashed potatoes, half a pound of carrots boiled quite tender, and beaten to a paste, one pound of flour, one of currants, and one of raisins (full weight after they are stoned), three quarters of a pound of sugar, eight ounces of suet, one nutmeg, and a quarter of a teaspoonful of salt. Put the pudding into a well-floured cloth, tie it up very closely, and boil it for four hours. The correspondent to whom we are indebted for this receipt says, that the cost of the ingredients does not exceed half a crown, and that the pudding is of sufficient size for a party of sixteen persons. We can vouch for its excellence, but as it is rather apt to break when turned out of the cloth, a couple of eggs would perhaps improve it. It is excellent cold. Sweetmeats, brandy, and spices can be added at pleasure.
Mashed potatoes, 1 lb.; carrots, 8 oz.; flour, 1 lb.; suet, 1/2 lb.; sugar, 3/4 lb.; currants and raisins, 1 lb. each; nutmeg, 1; little salt. 4 hours.
THE AUTHOR’S CHRISTMAS PUDDING.
To three ounces of flour and the same weight of fine, lightly-grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well-cleaned currants, four ounces of minced apples, five of sugar, two of candied orange rind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs. Mix and beat these ingredients well together, tie them tightly in a thickly-floured cloth, and boil them for three hours and a half. We can recommend this as a remarkably light small rich pudding: it may be served with German, wine, or punch sauce.
Flour, 3 oz.; bread-crumbs, 3 oz.; suet, stoned raisins, and currants, each, 6 oz.; minced apples, 4 oz.; sugar, 5 oz.; candied peel, 2 oz.; spice, 1/2 teaspoonful; salt, few grains; brandy, small wineglassful; eggs, 3; 3-1/2 hours.