Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- six ounces of crumbs
- six ounces of brown sugar
- six ounces of currants
- six ounces of butter cut small
- quarter six large pippins
- two table-spoonfuls of flour
- six eggs very light
- nutmeg
- cinnamon
Directions
Pare, core, and quarter six large pippins, and chop them very fine. Grate stale bread till you have six ounces of crumbs, and roll fine six ounces of brown sugar. Pick, wash, and dry six ounces of currants, and sprinkle them with flour. Mix all these ingredients together in a large pan, adding six ounces of butter cut small, and two table-spoonfuls of flour. Beat six eggs very light, and moisten the mixture with them. Add a grated nutmeg, and a tea-spoonful of powdered cinnamon. Stir the whole very well together. Have ready a pot of boiling water. Dip your pudding cloth into it, shake it out, and dredge it with flour. Then put in the mixture, and tie it very firmly; leaving space for the pudding to swell, and stopping up the tying place with a paste of wetted flour. Boil it three hours; keeping at the fire a kettle of boiling water, to replenish the pot, that the pudding may be always well covered. Send it to table hot, and eat it with sweetened cream flavoured with wine and nutmeg.