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PLUM PUDDING

12 ingredients 3 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

664
Calories
20g
Protein
7g
Fat
130g
Carbs

Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 9 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Egg 1 large egg (50g) 78
Grape 1/2 cup (76g) 62
Sugar 1 tbsp (12.5g) granulated 49
Clove 1 tsp ground (2g) 7
Cinnamon 1 tsp ground (2.6g) 6
Allspice 1 tsp ground (1.9g) 5
Ginger 1 tsp grated fresh (2g) 2
Salt 1 tsp (6g) 0
Water 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

  • a cup of chopped suet
  • a large piece of citron sliced thin
  • a teaspoon of soda dissolved in a very little hot water
  • five teacups of bread crumbs
  • two large iron spoonsful of flour
  • four beaten eggs
  • three teacups of raisins that have been seeded
  • salt
  • cinnamon
  • ginger
  • allspice
  • cloves

Directions

1

MRS. MARY FONTAINE COSBY, LOUISVILLE, KENTUCKY (1820).

2

_Contributed by her great-granddaughter, Mrs. Alice C. Slaughter, Louisville, Ky. Through Miss Alice W. Richardson, Louisville, Ky._

3

Pour over five teacups of bread crumbs, enough scalding milk to moisten them--about a pint or a little more--add to the bread crumbs and milk, two large iron spoonsful of flour, a teacup brown sugar, teaspoon of salt, a cup of chopped suet, four beaten eggs, teaspoon of cinnamon, 1 of ginger, 1 of allspice and ½ of cloves. Have three teacups of raisins that have been seeded and cut in half, the same of currants and a large piece of citron sliced thin, some candied orange and lemon peel, some almonds blanched and cut in half, or pecans. At the last put in a teaspoon of soda dissolved in a very little hot water. Boil four hours. Stick blanched and split almonds all over it, and pour on some brandy or whiskey and burn.

By Jacqueline Harrison Smith (ed.) · Recipe sourced from gutenberg

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