Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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-half cupfuls of boil starch
- one-fourth cupful of cold water
- one-half cupful of sugar
- one teaspoonful of vanilln
- four level tablespoonfuls of corn- one
- three eggs
- 58 practical cook book
Directions
Four level tablespoonfuls of corn- One and one-half cupfuls of boil
starch, ing water.
One-fourth cupful of cold water, One-half cupful of sugar.
Whites of three eggs, One teaspoonful of vanilln.
Mix the cornstarch with the cold water ; pour over it the boiling- water and cook fifteen minutes ; beat the eggs stiff ; add the sugar and beat together ; pour the hot starch over the egg and sugar and beat until smooth ; add the vanilla ; dip mould in water ; fill with pudding ; set on ice ; serve with boiled custard made from the yolks of the eggs.
58 PRACTICAL COOK BOOK