Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
| Wheat | not in our table | 0 |
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
- 25 oz/750 g water
- 1 lb/500 g fruit (sour cherries or raspberries, strawberries, wild strawberries, gooseberries)
- 3-4 tablespoons sugar
- 5 oz/150 g cream of wheat
- vanilla
Directions
Boil the fruits. After coming to a few boils, remove from heat, let cool, and then sift fruits and liquid.
Boil, adding sugar, vanilla and cream of wheat, adding this last a little at a time, like a rain, stirring continuously until it thickens like a cream.
Remove from heat and beat until foamy.
Then pour into a charlotte or pudding mold which was previously moistened with cold water.
Refrigerate for 2-3 hours. Before serving, turn onto a plate and garnish with some raw fruit.
Category:Moldovan Recipes
Category:Moldovan Desserts