Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pudding | not in our table | 0 |
| Cake | 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
- three tablespoons of butter
- one quart of milk
- one-half cups of bread crumbs
- half cup more of bread crumbs
- one-half cup sugar
- one pint of milk
- one-half tablespoon of cornstarch
- one-fourth teaspoon of vanilla
- six teaspoons of sugar
- three teaspoons of sugar
- three teaspoons of sugar to sweeten
- 59 lemon puff pudding -- cream three tablespoons of butter
- one cup of sugar
- four eggs
- one-fourth cake of german sweet chocolate
- one-half dozen of lady fingers
- three eggs
- lemon juice
Directions
PRAGUE CHAPTER BOOK OF RECIPES 59
LEMON PUFF PUDDING — Cream three tablespoons of butter with one cup of sugar, add yolks of four eggs, then one quart of milk, two and one-half cups of bread crumbs, rind and juice of lemon. Mix thoroughly and if too thin add half cup more of bread crumbs, turn in a well buttered pudding dish or roasting pan and bake until thick or set. Beat the whites stiff, add one-half cup sugar, flavor with lemon juice, spread over pudding and put back in oven to brown.
MILADA R. KOREN.
MOORE'S HEAD PUDDING— One pint of milk, one-fourth cake of German sweet chocolate, one-half tablespoon of cornstarch, one and one-half dozen of lady fingers, one-fourth teaspoon of vanilla, six teaspoons of sugar, three eggs. Grate chocolate and mix with three teaspoons of sugar. Beat whites stiff and stir into chocolate mixture. Mix cornstarch with a little cold milk until smooth and add to beaten yolks. Put the rest of the milk to heat with the vanilla, add about three teaspoons of sugar to sweeten, pour the cornstarch mixture into this slowly and cook until thick and smooth, stirring constantly. In bottom of a dish put layer of lady fingers, pour hot custard over it, then another layer of lady fingers, balance of custard, and spread chocolate mixture on top and put in slow oven for a few minutes to dry chocolate. Set aside to get cold. Serve in sherbet glasses with spoon of whipped cream and a few chopped nuts.