Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
655
Calories
21g
Protein
15g
Fat
107g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 quart cream
- 4 tablespoonfuls corn starch
- 6 tablespoon- fuls milk
Directions
1
One quart cream, 4 tablespoonfuls corn starch, 6 tablespoon- fuls milk. Sweeten to taste ; flavor with sherry ; cook in double boiler till thick. Line the bottom of pudding dish with y2 pound of macaroons which have been dipped in sherry and sprinkle over them y2 pound of candied cherries cut in half, or canned ones strained dry. When cream is cold pour over. Serve very cold. Mrs. G. W. Powell.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive