Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- three ounces of sugar
- two ounces of candied peel
- a pound of stale brown bread
- a saltspoonful of salt
- five well-beaten eggs
- 1/2 saltspoonful
- 1 wineglassful
- salt
- nutmeg
Directions
To half a pound of stale brown bread, finely and lightly grated, add an equal weight of suet chopped small, and of currants cleaned and dried, with half a saltspoonful of salt, three ounces of sugar, the third of a small nutmeg grated, two ounces of candied peel, five well-beaten eggs, and a glass of brandy. Mix these ingredients thoroughly, and boil the pudding in a cloth for three hours and a half. Send port wine sauce to table with it. The grated rind of a large lemon may be added to this pudding with good effect.
Brown bread, suet, and currants, each 8 oz.; sugar, 3 oz.; candied peel, 2 oz.; salt, 1/2 saltspoonful; 1/3 of small nutmeg; eggs, 5; brandy, 1 wineglassful: 3-1/2 hours.