Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| 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
- one-half cup of butter
- one cup sweet milk
- one pint of flour
- three teaspoons of baking powder
- one tablespoon of flour in a little cold water until smooth
- one pint of boiling water
- one teacup of white sugar
- one egg
- nutmeg
- salt
Directions
M. G. Rand. One teacup of white sugar, one-half cup of butter (or little less) ; one cup sweet milk, one egg, a little nutmeg, one pint of flour, three teaspoons of baking powder : rub the butter, sugar and egg together until light, add the nut- meg and milk, stir the baking powder into the flour while dry, and add just as the pudding is to be put in the oven ; bake in a quart basin, very slowly ; bring to the table hot, cut like cake, and ser/e with sauce made according to the
190 THE HOME COOK BOOK.
following directions : Rub one tablespoon of flour in a little cold water until smooth, then turn it into one pint of boiling water, letting it cook five minutes, stirring con- stantly ; add sugar, salt and nutmeg to suit the taste.