Estimated Nutrition (whole recipe, rough)
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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- four tablespoons of corn starch in one quart of cold milk
- one cup sugar
- half cup butter
- one pint of stale bread crumbs
- one quart of milk
- five tablespoons of pulverized sugar
- a small cup of sugar
- one quart of cold milk
- two table- spoons white sugar
- six eggs
- two eggs
- one glass wine
- four eggs
- one lemon
- butter the size of an egg
Directions
Mrs. A. G. Beardsley.
Mix four tablespoons of corn starch in one quart of cold milk ; stir until it boils. When cool, stir in two table- spoons white sugar, six eggs, whites and yolks beaten separately. Put in a large pudding dish, place in a pan of water; bake one and a half hours. Sauce: One cup sugar, half cup butter, the yolks of two eggs, one glass wine. Rub sugar and butter to a cream, add eggs and half the wine. Put the dish in boiling water, stir ten minutes, add the rest of the wine and serve.
VALUABLE RECIPES. 205
MERmGUE PUDDING.
Mrs. C. A. Rogers. One pint of stale bread crumbs, one quart of milk, the yolks of four eggs, butter the size of an egg, a small cup of sugar, salt, the grated rind of one lemon; bake three- quarters of an hour. When cool, spread the top with preserves or jelly ; beat the whites of the eggs with five tablespoons of pulverized sugar ; spread on the pudding and brown in a quick oven ; eat with cream.