Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- six ounces of fresh beef-kidney suet
- six ounces of currants
- two ounces more of suet can be added when a larger proportion is liked
- a pound of finely grated bread-crumbs
- a pound of castor sugar
- four full-sized
- 4 large
- 5 small
Directions
To half a pound of finely grated bread-crumbs, add six ounces of fresh beef-kidney suet, free from skin, and minced very small, a quarter of a pound of castor sugar, six ounces of currants, the grated rind and the strained juice of a _large_ lemon, and four full-sized or five small well-beaten eggs; pour these ingredients into a thickly-buttered pan, and bake the pudding for an hour in a brisk oven, but draw it towards the mouth when it is of a fine brown colour. Turn it from the dish before it is served, and strew sifted sugar over it or not, at pleasure: two ounces more of suet can be added when a larger proportion is liked. The pudding is very good without the currants.
Bread-crumbs, 8 oz.; beef-suet, 6 oz.; pounded sugar, 3-1/2 oz.; lemon, 1 _large_; currants, 6 oz.; eggs, 4 large, or 5 small: 1 hour, brisk oven.