Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- 12 spoonfuls of flour
- 12 spoonfuls of sugar
- 1 wineglass wine
- 1 teaspoon cinnamon
- 1/2 wineglass of milk
- 1 teaspoon of cloves
- twelve eggs well beaten
- 1 nutmeg
- nutmeg
Directions
MRS. VOGELS.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Twelve eggs well beaten, 12 spoonfuls of flour, 12 spoonfuls of sugar, 1 lb. of beef suet, 1 lb. of stoned raisins, ½ lb. of currants, ¼ lb. of citron, 1 wineglass wine and brandy mixed, 1 nutmeg, 1 teaspoon cinnamon, ½ wineglass of milk, 1 teaspoon of cloves. Beat the eggs well, chop the suet fine and mix by degrees, flour, sugar, etc., and last of all the wine and spices. Beat the mixture thoroughly and tie your bag close to the mixture and boil 8 hours. Sauce.
Mix butter, flour and plenty of sugar in the proportion of ½ lb. of sugar, ¼ lb. of butter, ½ pt. of water, wine and nutmeg to taste. Boil the sauce well.