Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | 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
- 1 gill of jamaica rum
- 1 gill old french brandy
- 4 lemons
- 4 large nutmegs
Directions
_Contributed by Beatrice Bickerton-Fox (Mrs. L. Webster Fox), Haverford, Pa._
One lb. of Demarara sugar, 1 lb. black currants, 1 lb. of Sultana raisins, 1 lb. of Valencia raisins, 1 lb. of French plums, 1 lb. of apples, chopped, 1 lb. of best beef suet, finely chopped, 1 lb. of fresh bread crumbs, 1 lb. (6 to 8) fresh eggs, 3 oz. sweet almonds, blanched and chopped, 4 lemons, skin grated and juice, ¼ lb. of candied citron peel, 4 large nutmegs, grated, 1 gill of Jamaica rum, 1 gill old French brandy.
Mix all thoroughly well together; place in heavy porcelain basins tying each basin in heavy pudding cloth; boil 4 hours when mixed and four hours when used. Serve with hot sauce flavored with brandy.