Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- two pounds when done
- two pounds of flour
- a pound of brown sugar
- a pound of chopped suet to two pounds of flour
- nutmeg
Directions
Pare, core, and quarter as many fine juicy apples as will weigh two pounds when done. Strew among them a quarter of a pound of brown sugar, and add a grated nutmeg, and the juice and yellow peel of a large lemon. Prepare a paste of suet and flour, in the proportion of a pound of chopped suet to two pounds of flour. Roll it out of moderate thickness; lay the apples in the centre, and close the paste nicely over them in the form of a large dumpling; tie it in a cloth and boil it three hours. Send it to table hot, and eat with it cream sauce, or with butter and sugar.
Any fruit pudding may be made in a similar manner.