Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Currant | not in our table | 0 |
| Prune | 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
- one cup of sago
- one quart of water
- half pint of currant juice
- two cups of sugar
- one pint stale bread crumbs
- half cup sugar
- one tablespoon butter
- half cup water
- one cup cold water
- two cups boiling water
- one cup granulated sugar
- half cup powdered sugar
- a cup of sugar
- six eggs
- quarter teaspoon- ful cream of tartar mixed into the sugar
- half dozen large prunes cooked in sweetened water until filled out
- four persons
- five eggs very stiff
- six large sour apples
- one lemon
- half box gelatine
- two lemons
- one orange
- three eggs
Directions
Whites six eggs, scant small cup sugar, quarter teaspoon- ful cream of tartar mixed into the sugar, half dozen large prunes cooked in sweetened water until filled out. Beat whites very light, scatter in the sugar, continuing to whip, and then prunes chopped quite fine. Turn lightly into unbuttered pud- ding dish and bake about twenty minutes in very moderate oven. Serve hot with whipped or plain cream. Enough for four persons.
Mrs. E. R Kelum. PRUNE SOUFFLE.
Stew fifty large prunes ; let them simmer until the juice is cooked away. Let them cool, stone them and rub through a colander. Whip the whites of- five eggs very stiff, add half a cup of sugar and mix with the prunes. Bake in a moderate oven fifteen minutes.
Mrs. Von Schmidt. ROTHE GROETSE.
Put to soak for two hours one cup of sago. Put to boil one quart of water, half pint of currant juice, and two cups of sugar. When boiling add sago. Stir constantly. If nec- essary, add sago to the consistency of ordinary pudding. Pour in molds and when cold serve with whipped cream.
Mrs. Alfred J. Bayer. SCALLOPED APPLES.
Six large sour apples, one pint stale bread crumbs, half cup sugar, grated rind of half a lemon, juice of one lemon, one tablespoon butter, half cup water; chop apples fine. In baking dish put layer of bread crumbs, layer of apples, last layer bread crumbs. Put bits of butter over the top, and over all pour the liquid ingredients, mixed together. Bake one hour.
Miss Ellis. SNOW PUDDING.
Half box gelatine, one cup cold water, two cups boiling water, one cup granulated sugar, half cup powdered sugar, third cup wine, juice of two lemons, juice and graited rind of one orange, whites of three eggs. Soak the
PUDDINGS. 135
gelatine in the cold water with orange peel for one
hour. Then add boiling water and granulated sugar and stir
until dissolved. Add lemon and orange juice and wine, and
strain into a large bowl. When it begins to thicken at the
edges, beat until it is a stiff sponge with the Dover egg-beater.
Then beat the whites of eggs light with the powdered sugar,
add to the jelly and pour into a melon mold.,
j. f. w.