Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
338
Calories
7g
Protein
22g
Fat
29g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one half pound of butter
- one half cupfuls sugar
- one cupful molasses
- seven eggs
- four whites
- two tea-cupfuls of sugar
- three eggs beaten separately
- one table-spoonful butter
- two table* spoonfuls of cream
Directions
1
Seven eggs (keeping back four whites for top), one half pound of butter, two tea-cupfuls of sugar and one of jelly. Bake in a paste. — Mrs. William Buckner.
2
MOLASSES PUDDING. Two and one half cupfuls sugar, one cupful molasses, three eggs beaten separately, one table-spoonful butter, two table* spoonfuls of cream. Bake in paste. — Mrs. Robert Stoner.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive