Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pudding | 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
- two ounces of flour
- two ounces of powdered sugar
- two ounces of butter melted in half pint of new milk
- quarter pound of flour
- quarter pound butter
- quarter pound almonds
- three ounces sugar
- one pint milk
- one cupful of finely chopped suet
- three tablespoons sugar
- one teaspoon salt
- two cups bread crumbs
- two tablespoons of bak- ing powder
- half cup butter
- one cup powdered sugar
- two tablespoons wine
- one quart milk
- seven tablespoonfuls of cornmeal
- one cupful of molasses
- half cupful cold milk
- one cup sugar
- two gills cream
- half cup cold water
- half pint of new milk
- two eggs
- nine eggs
- four eggs
- two finely chopped apples
- one egg well beaten
- one tea- puddings
- quarter box sparkling gelatine
- three bananas
- salt
Directions
Two ounces of flour, two ounces of powdered sugar, two ounces of butter melted in half pint of new milk, two eggs. Mix well. Bake in small patty pans until nicely browned, and send to table on a dish covered with a serviette. A little powdered sugar hould be sifted over each pudding and slices of lemon served with them.
F S. C , England. ALMOND PUDDING.
Quarter pound of flour, quarter pound butter, quarter pound almonds, three ounces sugar, nine eggs, one pint milk. Put milk and butter over fire in double boiler until it boils ; take little of the milk to dissolve flour; add this to the milk, and boil until very thick. When cold add sugar, almonds, chopped fine, and eggs, yolks and whites well beaten sepa- rately. Put in a well greased pudding mold and boil one and a half hours.
Mrs. Willard H. Stimson. APPLE PUDDING.
Into a mixing bowl put the yolks of four eggs, beat well and add one cupful of finely chopped suet, three tablespoons sugar, one teaspoon salt, and two cups bread crumbs. Add enough milk to moisten the mixture, two tablespoons of bak- ing powder and two finely chopped apples. Mix well, put in mold and steam one and a half hours. Serve with foamy sauce.
Foamy sauce for above : Cream half cup butter ; add grad- ually one cup powdered sugar, one egg well beaten and two tablespoons wine. Beat while heating over hot water.
Mrs. David Peacock. BAKED INDIAN PUDDING.
One quart milk, boiled ; remove from stove and stir in seven tablespoonfuls of cornmeal, one cupful of molasses, one tea-
spoonful salt. Half cupful cold milk, put in without stirring just before baking. Bake in slow oven. Eaten with cream if desired.
Mrs. W. K. Maurice. BANANA PUDDING.
Quarter box sparkling gelatine, one cup sugar, one pint milk, two gills cream, three bananas. Dissolve gelatine in half cup cold water; scald milk and sugar; thin gelatine with a little warm milk, and strain and add to rest of milk. Let simmer ten minutes. Let cool, and before it hardens add ba- nanas cut in pieces with silver knife. Whip cream and sweeten. Make day before it is to be used.