Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| 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
- a pound of beef suet
- a pint of sifted indian meal
- a quart of milk
- a pint of molasses
- six eggs
- cinnamon
- nutmeg
Directions
Chop very fine a quarter of a pound of beef suet, and mix it with a pint of sifted Indian meal. Boil a quart of milk with some pieces of cinnamon broken up; strain it, and while it is hot, stir in gradually the meal and suet; add half a pint of molasses. Cover the mixture and set it away for an hour; then put it to cool. Beat six eggs, and stir them gradually into the mixture when it is cold; add a grated nutmeg, and the grated peel of a lemon. Tie the pudding in a cloth that has been dipped in hot water and floured; and leave plenty of room for it to swell. Secure it well at the tying place lest the water should get in, which will infallibly spoil it. Put it into a pot of boiling water, (which must be replenished as it boils away,) and boil it four hours at least; but five or six will be better. To have an Indian pudding _very good_, it should be mixed the night before, (all except the eggs,) and put on to boil early in the morning. Do not take it out of the pot till immediately before it is wanted. Eat it with wine sauce, or with molasses and butter.