Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
347
Calories
16g
Protein
20g
Fat
29g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
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 pint of milk
- one pint of cream
- one quarter pound of raisins
- a pound of almonds
- a pound of currants
- an ounce of citron
- a pint of whipped cream
- six eggs
- one fourth of a pound of currants
Directions
1
Make a custard of one pint of milk, one pint of cream and six eggs ; sweeten- to taste. Beat smooth half a pound of almonds, add rose water to the almonds ; mix one quarter pound of raisins, seeded, one fourth of a pound of currants, an ounce of citron. Flour these well ; pour the custard (hot) over the fruit ; mix thoroughly ; when cool, add a pint of whipped cream. — Mrs. J. A. Howerton.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive