Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 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
- twelve ounces of crumbled sponge cake
- one pint of cream
- four ounces of pounded sugar
- twelve eggs
Directions
Twelve ounces of crumbled sponge cake, one pint of cream, twelve eggs, the rind of a lemon rubbed on sugar, four ounces of pounded sugar ; pour the cream boiling on the crumbled cake, and let it steep for a few minutes ; then add the sugar, the eggs and lemon ; mix the whole together, pour the preparation into a mould spread with butter, and steam the pudding about one hour ; when done, dish up and pour custard sauce over it.