Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- three tablespoonfuls of sugar
- a pint of milk
- three eggs
Directions
1
Butter a mould well. Ornament it with candied fruits. Arrange in it slices of sponge cake or lady
2
250 ROCKY MOUNTAIN COOK BOOK.
3
fingers ; dip them lightly in sherry if you like. Ar- range alternate layers of cake and fruit, then pour over it all a custard made of a pint of milk, yolks of three eggs and three tablespoonfuls of sugar; pour it into the mould, bake setting in a pan of water, for one hour. Serve with a wine sauce.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive