Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
847
Calories
28g
Protein
26g
Fat
124g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 2 cups flour
- 1 teaspoonful baking powder
- 1 cup milk
- 2 tablespoonfuls melted butter
- 4 cup sugar
- 1 tablespoonful lemon juice
- 3 tablespoonfuls of finely chopped preserved ginger
- 2 eggs
- salt
- ginger
- lemon juice
Directions
1
2 cups flour.
2
1 teaspoonful baking
3
powder. y2 teaspoonful salt.
4
1 cup milk.
5
2 tablespoonfuls melted
6
i/4 cup sugar.
7
1 tablespoonful lemon juice.
8
3 tablespoonfuls of finely
9
chopped preserved ginger.
10
HOT PUDDINGS. 261
11
Sift the baking powder, salt and flour together, then mix the ginger thoroughly into the flour, then add the sugar, melted butter, lemon juice, beaten eggs and milk. Steam two hours in a large mould or one hour in individual moulds. Serve with lemon sauce.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive