Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Brandy | not in our table | 0 |
| Syrup | 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 cup of brandy
- 1 cup of syrup
- 1 cup of sugar
- 1 cup of flour
- two lbs
- 2 lbs
- 8 eggs
- 1 large loaf of soft bread grated fine
Directions
Brought from “Moi Ellen” near Dublin, Ireland, by my Great-Grandmother, MARY PHELPS ROBINSON, when she came over on a visit in 1830--she being about fifty.
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates Lloyd, Haverford, Pa._
Two lbs. of raisins, 2 lbs. of currants, 1 lb. of suet, ½ lb. of citron, 8 eggs, 1 large loaf of soft bread grated fine, 1 cup of brandy, 1 cup of syrup, 1 cup of sugar, 1 cup of flour. Tie into a cloth buttered ¹⁄₁₆ of an inch and dredged with flour--making a ball--then boil three hours. Keep a plate under pudding in kettle to prevent burning. Turn out of cloth carefully while hot and serve with burning brandy--also use hard sauce.