Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 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
- 1 cup of shelled pecans
- 1 cup of blanched almonds
- 1 tablespoonful level of allspice
- 2 teaspoons of cloves
- 2 teaspoons of nutmeg
- 2 teaspoons of cinnamon
- 1 cup of sugar
- 2 cups of sifted flour
- 1 cup of milk
- 1 cup of butter
- 1/2 cup of brandy
- 1 teaspoonful mixed spices
- a pinch of salt
- two lbs
- 2 lbs
- 1 nutmeg
- 1 lemon
- 10 eggs
- salt
- nutmeg
Directions
_Contributed by Mrs. G. H. Ellerbe, New Orleans, a Famous Southern Housekeeper._
Two lbs. of cup cake crumbs or sponge cake, 2 lbs. of raisins, 1 lb. of currants, 1 lb. of citron, 1 cup of shelled pecans, 1 cup of blanched almonds, 1 tablespoonful level of allspice, the same of ginger, 2 teaspoons of cloves, 2 teaspoons of nutmeg, 2 teaspoons of cinnamon, 1 cup of sugar, 2 cups of sifted flour, 1 cup of milk, 1 cup of butter, ½ cup of brandy. Rub butter and sugar together, add eggs one at a time, then flour and milk, then cake crumbs toasted and ground. Soak spices in brandy and add to mixture. Cut almonds and pecans in rather large pieces and citron in thin slices, seed raisins, wash currants, and add to batter. Put in pudding mould and boil steadily for 5 hours. Serve with liquid sauce, seasoned with brandy and whipped cream. When pudding is placed on table pour brandy over it and light. This greatly improves flavor and makes an ideal Christmas dish. This receipt has been used many years and is infallible. About ¼ the quantity will make a pudding to fill a 1 lb. yeast powder can which makes a good mould.
ENGLISH XMAS. PUDDING.
LONDON, ENGLAND, 1800.
The English make several puddings early in the winter and use them as they require them. They consider that they are better if kept some time before using.
_Contributed by Mrs. Charles C. Duggin, New York._
One lb. raisins, 1 of currants, 1 of Sultanas, 1 of orange and citron candied peel mixed, and 1 of suet, a pinch of salt, 8 oz. flour, 8 oz. bread crumbs, ¾ lb. sugar, 1 nutmeg, 1 teaspoonful mixed spices, grated rind of 1 lemon, 10 eggs, brandy to taste. When well mixed, pack closely in bowl and tie very tightly in cloth. Boil 5 or 6 hours. Can be kept for months without removing the cloth, and when required can be heated by boiling for an hour before serving.