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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange | 1 medium (131g) | 62 |
| Almond | 1 almond (1.2g) | 7 |
| 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 cup of flour
- 6 ounces of candied orange peel
- 1/4 pint of brandy
- 1 1/2 lbs
- 1 3/4 lbs
- 2 lbs
- 3 lbs
- 1/2 powdered bitter almond
Directions
_Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa._
Sixteen eggs, 1 cup of flour, 1½ lbs. of muscatel raisins, 1¾ lbs. of currants, 1 lb. of sultana raisins, 2 lbs. of brown sugar, 3 lbs. of bread crumbs, 2 lbs. finely chopped suet, 6 ounces of candied orange peel, the same of lemon and citron, 1 oz. ground nutmeg, 1 oz. cinnamon, ½ powdered bitter almond, ¼ pint of brandy. Stone and cut the raisins, do not chop them; cut the candied peel in thin slices. Mix all the dry ingredients first; then beat the yolks of the eggs, strain into the pudding. Beat whites until stiff and put in last. Boil 6 or 8 hours.