Estimated Nutrition (whole recipe, rough)
78
Calories
6g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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
- six eggs
- three quarters of an hour
- salt
Directions
1
MRS. W. S. PRITCHARD.
2
Beat six eggs, whites and yolks separately, till very light; sift into a pan oevon^ large spoons of flour, pour over this enough milk to make a smooth batter, then stir in the yolks, a little salt, and the remainder of the milk, which in all must be a quart; then add the whites. Butter a baking-dish, and bake in a quick oven three quarters of an hour. Serve with sauce or cream.
3
PUDDINGS. 133
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive