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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- one quart of flour
- four tablespoons of sugar
- half cups of hot \yater
- two cups of brown sugar
- a piece of cold butter the size of an ^^'g^i four tablespoons of sugar
- three teaspoons baking powder
- two teacups of sweet milk
- two eggs
- two full tablespoons of flour
- two spoons of butter
- butter the size of an ^^'g^i four tablespoons of sugar
- vinegar
- nutmeg
Directions
MRS. KETOUUM, CHICAGO.
Sift together one quart of flour and three teaspoons baking powder; rub into the flour a piece of cold butter the size of an ^^'g^i four tablespoons of sugar, two teacups of sweet milk, two eggs, and salt. Serve with the following sauce: Into one and a
PUDDINGS. 135
half cups of hot \yater, stir a thin paste, made with two full tablespoons of flour, and boil five minutes; then add two cups of brown sugar and let it boil; stir in two spoons of butter and a glass of vinegar, with a good sprinkling of nutmeg, and take it up at once.