Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Gelatin | 1 envelope (7g) | 23 |
| 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
- four tablespoons of cold water
- one tablespoon of rice in one cup of water fifteen minutes
- one cup of cream
- one-half cup of powdered sugar
- 58 prague chapter book of recipes desserts
- one level teaspoon of gelatin dis- solved in four tablespoons of cold water
- three figs cut fine
- one cup of water fifteen minutes
Directions
58 PRAGUE CHAPTER BOOK OF RECIPES
"Serenely full, the epicure would say; Fate canot harm me — / have dined
JERUSALEM PUDDING— One level teaspoon of gelatin dis- solved in four tablespoons of cold water. Soak ten minutes, add one- fourth cup of dates and three figs cut fine. Set in double boiler and cook until smooth and soft. Boil one tablespoon of rice in one cup of water fifteen minutes, drain. Whip one cup of cream and add to it the rice and one-half cup of powdered sugar. Lastly, add the chopped fruit and gelatin. Flavor with vanilla. Mold and serve with plain cream.