Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
229
Calories
6g
Protein
17g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- two cups sugar
- two bottom crusts
- four eggs
- one table- spoon butter
Directions
1
Make pastry for two bottom crusts, spread on with acid preserves. Then beat four eggs, two cups sugar, one table- spoon butter and one of flour, together. Pour tliis mixture on the preserves and bake. It is much improved by spread- ing on a meringue on the top, after the pudding is baked. — Mrs. B. Douglass.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive