Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Soup | not in our table | 0 |
| 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
- 2 pinches of allspice
- 2 soup plates of raisins
- 1 doz
- 9 eggs it will take 1 qt
- 1/2 tumbler of brandy
- 4 nutmegs grated
- allspice
- nutmeg
Directions
_Contributed by Mrs. Francis M. Boykin, Richmond, Va._
Mix 2 soup plates of raisins, 2 of currants, 2 of citron and a little candied orange peel, 2 of beef suet, 2 of bread crumbs, 2 of sugar, 2 of flour. These must be heaping plates; 1 doz. eggs beaten separately and 1 pt. of milk. If you have only 8 or 9 eggs it will take 1 qt. of milk. Season with a ½ tumbler of brandy, 3 or 4 nutmegs grated, 2 pinches of allspice. After mixing up the ingredients, tie the pudding up in a strong cloth and boil 7 hours. This pudding will keep for months in the winter. Cut off a piece the size you wish to serve and put in a tin mould. Put mould into boiling water until the pudding is _hot through_. Turn into a dish and pour over a little alcohol and set on fire. Serve with a rich sauce seasoned with nutmeg and brandy. An old and tried recipe and most delicious one.