Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | 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
- 1 pound sugar
- 3 cupfuls water
- 1 slice lemon
- 2 stick cinnamon
- two ounces malaga grapes
- 2 ounces sultana grapes
- 2 ounces corinth grapes
- 2 ounces candied orange
- 4 ounces stale lady fingers
- 4 tablespoonfuls sugar
- 1 tablespoon cornstarch
- 1 pint milk
- 1 tablespoonful rum
- a large spoonful of whipped cream
- two apples
- 4 eggs
Directions
Two apples (greenings or other hard apples), 1 pound sugar,
3 cupfuls water, 1 slice lemon, ^2 stick cinnamon, % pound candied ginger. Make a syrup of sugar, water, ginger, lemon and cinnamon. Pare apples with silver knife and throw in cold water to preserve color. Put syrup in a small stone crock and whole apples in syrup. Bake in a slow oven, turning occasion- ally, until tender and transparent. Serve cold with a large spoonful of whipped cream. Mrs. N. E. Johnson.
PUDDING DIPLOMATE. (A La Tanty.) Two ounces Malaga grapes, 2 ounces Sultana grapes, 2 ounces Corinth grapes, 2 ounces candied orange or lemon peel,
4 ounces stale lady fingers, 4 eggs, 4 tablespoonfuls sugar, 1 tablespoon cornstarch, 1 pint milk, 1 tablespoonful rum. Place alternate rows of fruit and lady fingers in a mold (buttered) beginning with fruit and ending with lady fingers. Mix the remaining ingredients and pour over the whole. Place in steamer and steam for two hours. Serve with a Sambayon sauce. Mrs. N. E. Johnson.