Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one half pints milk
- one half pint bread crumbs
- one pint milk
- two ounces butter
- one half pint cream
- one fourth pound currants
- eight eggs
- eight large spoonfuls of flour
- six eggs
- nutmeg
Directions
The yellows of eight eggs, eight large spoonfuls of flour, one and one half pints milk ; beat and mix the yelks, flour and milk together; have the whites beaten to a stifi" froth, and add the last thing. Bake rather quickly. — Miss HaUeck. OXFORD PUDDING.
One half pint bread crumbs, one pint milk, six eggs, two ounces butter, one half pint cream, one fourth pound currants or raisins, sugar and nutmeg to taste ; pour milk hot over the bread, add the butter, and when cold add the eggs, stirring the whites in gently, last. Serve with or without sauce.