Chop suet very fine and mix with Indian meal. Put cinnamon in the milk; scald in a farina boiler. Strain while mixture is hot and gradually stir in Indian meal and suet. Add molasses, cover mixture, and let stand overnight. In the morning, beat the eggs until light; stir them into the pudding; then turn into a greased mold or well - floured pudding bag, leaving plenty of room for it to swell. If mixture is in a mold, cover it; if in a bag, secure it well at the tying place lest the water get in. Put covered mixture into a pot of boiling water and boil continuously for five hours. Replenish the water as it evaporates with boiling water. When ready to serve, remove the pudding carefully from the mold or bag, and serve immediately with wine sauce. From: Recipes and Remembrances, U.S. Army War College, 1980 Shared By: Pat Stockett
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 273 (70%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 543.1mg||167 %|
|Sodium 189.8mg||7 %|
|Potassium 406.6mg||11 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.4g|
|Protein 16.7g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 389
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!