Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
731
Calories
27g
Protein
14g
Fat
120g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- one quart of sweet milk
- five spoonfuls of sugar
- seven spoonfuls sugar
- three table-spoonfuls corn starch
- five eggs
- five table-spoonfuls sugiir beaten
- seven table-spoonfuls
Directions
1
One quart of sweet milk, three table-spoonfuls corn starch, five eggs, five table-spoonfuls sugiir beaten with the yolks, seven table-spoonfuls with the whites. Mix the milk, corn Btareh and yelks, with the five spoonfuls of sugar, for iha custard; then put to boil. While boiling beat the whites to a froth and mix with seven spoonfuls sugar, pour on the boil- ing custard, stirring all the time. Pour into a bowl, flavor, and set in the stove to brown slightly. — Mis. John Morgan. '
2
SAUCES FOR PUDDINQS EECIPE8. 95
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive