Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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 cupfuls of flour
- one-half cupful of sugar
- one teaspoonful of baking powder
- two teaspoonfuls of cinnamon
- one teaspoonful of salt
- one tablespoonful of butter
- one egg
- one-quarter inch in thickness
Directions
Two cupfuls of flour. One-half cupful of sugar.
One teaspoonful of baking powder, Two teaspoonfuls of cinnamon,
One teaspoonful of salt. One egg,
One tablespoonful of butter, Milk.
Sift the flour, salt, baking-powder together; nil) in the butter; beat the coo; mid to the flour with enough milk to make a soft dough; turn out on moulding board and knead until smooth, using Hour enough to keep from sticking; roll into sheet one-quarter inch in thickness; spread thickly with sliced apples; sift over them the sugar and cinnamon; roll like a jelly roll; press the edges of the dough well together; place the pudding in baking dish; cover and steam over boiling water for one and a half hours; or put in pud- ding dish and bake forty minutes; serve with lemon or wine sauce.