Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | 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 cups of canned cherries
- three tablespoonfuls of flour
- one-half cup of the hot syrup
- one tablespoonful of lemon juice
- three eggs
Directions
Two cups of canned cherries. Butter a mould well and decorate it with the cherries. Mix three tablespoonfuls of flour with a little cold cherry syrup and stir into one-half cup of the hot syrup. Stir until it thickens, beat the yolks of three eggs and stir into the mixture with one tablespoonful of lemon juice. Remove at once from the stove and when cool fold in the whites beaten stiffly. Turn into the mould, steam for one hour and a quarter, then take the souffle from the stove. Let it stand in the mould a few minutes before turning out. Serve with sweet-
HOT PUDDINGS. 259
ened and flavored whipped cream, or with hot cherry juice.