Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
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
- half pound sugar
- one-half pound butter
- ten eggs
- 73 beat in the eggs
- three eggs beaten together until perfectly light
- one tea-cup- ful white sugar
- one tea-cupful butter
- nutmeg
Directions
Beat the yelks of ten eggs, the whites of two ; then take one- half pound sugar, one-half pound butter, work well together;
PASTRY RECIPES. 73
beat in the eggs, flavor with nutmeg ; bake the crust a little before putting in the custard ; when the pudding is done, spread a layer of acid jeUy over, and make an icing of the remaining whites ; flavor with lemon, spread over, and brown slightly. — Mrs. Wilson.
TRANSPARENT PUDD[NG,
Three eggs beaten together until perfectly light, one tea-cup- ful white sugar, one tea-cupful butter, beaten to a cream ; put a layer of citron or acid jelly at the bottom of crust, then pour the transparency over. — Mrs. Holliday.