Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 5 slices thin westphalian-style pumpernickel bread
- 1/2 cup seedless raisins
- 3 tablespoons sugar
- 2 teaspoons fresh lemons, rind of
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/2 quarts buttermilk
Directions
Preheat oven to 250º Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
Stirring constantly, add the buttermilk in a fine stream.
Taste for seasoning and refrigerate at least 30 minutes.
To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.
Category:Malawian Recipes
Category:Malawian Appetizers
Category:Malawian Soups