Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- five pints of milk
- eight boston crackers
- twelve eggs
- four layers
- three different times
Directions
MRS. J. CARPENTER.
Eight Boston crackers, five pints of milk and twelve eggs. Make a very sweet custard; split the crackers, and butter them well; put a layer of raisins into a large dish, then a layer of crackers; pour on a little of the custard, when warm; after soak- ing a little, put on a thick layer of raisins, pressing them into the crackers with a knife; then another layer of crackers, custard and fruit, till there are four layers; then pour over enough custard to rise even with the crackers. Make over night so that the crack- ers will soak. Bake one and a half hours; add a little more dressing the first half hour; pour over a little custard at three different times, to prevent the top from getting too brown, and cover with paper.