Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
241
Calories
7g
Protein
17g
Fat
17g
Carbs
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 |
| Lemon | juice of 1 lemon (48ml) | 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
- one half pound sugar
- one cupful sugar
- one cupful of acid preserves
- one half cupful butter
- seven eggs
- one lemon
- five eggs beaten sep- arately
Directions
1
One half pound sugar, same of butter, seven eggs, juice and ruid of one lemon, cooked on the fire till thick as molasses ; brandy and spices to be put in afterward with slices of citron. — Miss Hawes.
2
PRESERVE PUDDING (CHERRY).
3
One cupful sugar, one cupful of acid preserves (cherry is better than anything else), one half cupful butter, five eggs beaten sep- arately.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive