Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Orange Peel | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
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
- one half cups of flour
- 1 cup of brown sugar
- 1 cup of grated suet
- 1 cup stoned raisins
- 1 cup currants
- 1 cup grated carrots
- 1 cup of grated potatoes
- 1/4 cup minced orange peel
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1/2 cup brown sugar
- 4 tablespoons grape
- orange peel
Directions
One and one half cups of flour, 1 cup of brown sugar, 1 cup of grated suet, 1 cup stoned raisins, 1 cup currants, 1 cup grated carrots, 1 cup of grated potatoes, ¼ cup minced orange peel, spices and flavoring to taste.
1 tablespoon cornstarch, 2 tablespoons butter, ½ cup brown sugar, 4 tablespoons grape or apple jelly, spices and flavoring to taste. Beat cornstarch, sugar and butter together in a saucepan at a moderate heat, wet with hot water a little at a time. Add hot water as required and boil until cornstarch is cooked. Equal to any plum pudding.