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 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one-half pint of bread crumbs
- one pint of milk
- two ounces of butter
- half pint of cream
- half pound of currants
- six eggs
- salt
Directions
E. A. C.
Put some milk over the fire, let it boil, add a little salt, and stir in sifted flour (like meal in mush), until thick enough. Let it boil two or three minutes, stirring it all the time, take from the fire, and flavor with lemon or vanilla. Dip a bowl into cold water and pour the pudding in when it is a little cool. Serve with pulver- ized sugar and rich cream.
OXFORD PUDDING,
MRS. PHILIP SKINNER.
One-half pint of bread crumbs, one pint of milk, six eggs, two ounces of butter, a half pint of cream, a half pound of currants, and sugar and nutmeg to the taste. Beat the yolks of eggs light, add them to the bread, milk and sugar, then the cream and fruit; lastly whip the whites to a stiff froth, and stir in gradually. Serve with sauce.
138 PUDDINGS.